Cornish Game Hens with Garlic and Rosemary Recipe

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Recipes.net Team Published: May 25, 2020 Modified: September 18, 2020
Cornish Game Hens with Garlic and Rosemary Recipe

Cornish hens can be an elegant dinner option for non-meat eaters and game lovers. This Cornish game hen recipe is simple, yet flavorful. If you don’t need 4 hens, the recipe is easily adjustable.

How To Make Cornish Game Hens with Garlic and Rosemary

  • 4 Cornish game hens (giblets removed)
  • 24 garlic cloves (peeled)
  • 4 large fresh rosemary sprigs
  • ⅓ cup low-salt chicken broth
  • 1 lemon (cut into 4 wedges)
  • 3 tbsp. olive oil
  • ⅓ cup dry white wine
  • Additional rosemary sprigs (for garnish)
  1. Preheat oven to 450 degrees.
  2. Pat hens dry with paper towels.
  3. Season cavities lightly with salt and pepper.
  4. Place 1 lemon wedge and 1 rosemary sprig in cavity of each hen.
  5. Rub hens with 1 tbsp. oil.
  6. Season outside of hens lightly with salt and pepper.
  7. Arrange in heavy large roasting pan.
  8. Scatter garlic around hens.
  9. Roast hens 25 minutes.
  10. Reduce oven temperature to 350 degrees.
  11. Pour wine, broth and remaining 2 tbsp. oil over hens.
  12. Continue roasting until hens are golden brown and juices run clear when thigh is pierced at thickest part, basting every 10 minutes with pan juices, about 25 minutes longer.
  13. Transfer hens to platter, pouring any juices from cavity into roasting pan.
  14. Tent hens with foil to keep warm.
  15. Transfer pan juices and garlic to heavy medium saucepan.
  16. Boil until reduced to sauce consistency, about 6 minutes.
  17. Cut hens in half lengthwise.
  18. Arrange on plates.
  19. Spoon sauce and garlic around hens.
  20. Garnish with additional rosemary sprigs and serve.

How To Make Cornish Game Hens with Garlic and Rosemary

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Prep: 20 mins
Cook: 1 hr
Total: 1 hr 20 mins
Serves:

Ingredients

  • 4 Cornish game hens, giblets removed
  • 24 garlic cloves, peeled
  • 4 large fresh rosemary sprigs
  • cup low-salt chicken broth
  • 1 lemon, cut into 4 wedges
  • 3 tbsp. olive oil
  • cup dry white wine
  • Additional rosemary sprigs, for garnish

Instructions

  1. Preheat oven to 450 degrees.
  2. Pat hens dry with paper towels.
  3. Season cavities lightly with salt and pepper.
  4. Place 1 lemon wedge and 1 rosemary sprig in cavity of each hen.
  5. Rub hens with 1 tbsp. oil.
  6. Season outside of hens lightly with salt and pepper.
  7. Arrange in heavy large roasting pan.
  8. Scatter garlic around hens.
  9. Roast hens 25 minutes.
  10. Reduce oven temperature to 350 degrees.
  11. Pour wine, broth and remaining 2 tbsp. oil over hens.
  12. Continue roasting until hens are golden brown and juices run clear when thigh is pierced at thickest part, basting every 10 minutes with pan juices, about 25 minutes longer.
  13. Transfer hens to platter, pouring any juices from cavity into roasting pan.
  14. Tent hens with foil to keep warm.
  15. Transfer pan juices and garlic to heavy medium saucepan.
  16. Boil until reduced to sauce consistency, about 6 minutes.
  17. Cut hens in half lengthwise.
  18. Arrange on plates.
  19. Spoon sauce and garlic around hens.
  20. Garnish with additional rosemary sprigs and serve.

Nutrition

  • Calcium: 45mg
  • Calories: 690kcal
  • Carbohydrates: 4g
  • Cholesterol: 303mg
  • Fat: 50g
  • Fiber: 1g
  • Iron: 3mg
  • Potassium: 770mg
  • Protein: 52g
  • Saturated Fat: 13g
  • Sodium: 189mg
  • Sugar: 1g
  • Vitamin A: 324IU
  • Vitamin C: 12mg
Nutrition Disclaimer
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