Ingredients

• 4 Cornish hens
• 4 sprigs rosemary
• 20 -25 cloves fresh garlic
• 1 lemon
• 3 tablespoons olive oil
• 1/3 cup chicken broth
• 1/3 cup dry white wine

Instructions

1. Heat oven to 450.

2. Rinse and pat dry game hens.

3. Season cavities lightly with salt& pepper.

4. Cut lemon into 4 wedges.

5. Place 1 wedge inside each hen along with 1 sprig of the rosemary and 1 clove peeled garlic Rub outside of hens with 1 tbl of oil.

6. Season outside of hen lightly with salt& pepper.

7. Place hens in pan placing peeled garlic around all.

8. Roast hens for appx 25 minutes at 450.

9. Reduce temp to 350 and pour wine, broth and remaining oil over hens.

10. Continue to cook for about 25 minutes (or until juice from thickest part runs clear) Be sure to baste about every 10 minutes in this final cooking time.

11. Remove hens from pan and pour remaining juices as well as any juices from the cavities into medium saucepan Boil juices about 6 to 8 minutes (or until desired consistency).

12. Arrange hens on plates and spoon sauce and garlic over and around each, add additional rosemary as a garnish if you like.

13. The 4-8 servings is that you can cut the hens in half to double the servings.

14. This goes very well with a light salad and rice pilaf (and of course a glass of wine).