Cornish hens make an elegant entrée yet are quite simple to prepare. Very little oil is used so remember to baste often in the second half of the roasting time to ensure a nicely browned skin.
Serves 2
Ingredients 2 1/4-pound Cornish game hens, giblets removed Salt and pepper 1/2 lemon, cut into wedges 2 fresh rosemary sprigs, plus additional for garnish 2 tablespoons olive oil 1/2 cup reduced-sodium chicken broth 12 garlic cloves, peeled
Instructions
1. Preheat oven to 450°F. Pat hens dry with paper towels. Season cavities with salt and pepper, then stuff with lemon slices and rosemary. Rub the outside skin of hens with oil; season with additional salt and pepper. Set on rack in roasting pan. 2. Roast 30 minutes; reduce oven temperature to 350°F. Pour broth into pan; sprinkle garlic around hens. Continue roasting another 30 to 40 minutes, basting with pan juices every 5 minutes, until hens are golden and a meat thermometer inserted in the fleshy part of the thigh registers 180°F. 3. Transfer hens to serving plates; remove stuffing and discard. Serve with roasted garlic. Garnish with additional rosemary.
Nutritional Information: 278 calories 18 total fat (3 g sat) 91 mg cholesterol 8 g carbohydrate 22 g protein 1 g fiber 85 mg sodium
