Post by Loupy on Mar 22, 2011 14:56:44 GMT -7
Cornish Game Hens with Garlic and Rosemary
By: MOONANDBACK
Photo by: 4everhungry
"Crusty garlic bread and a nice light Chianti wine complement this meal very well."
Prep Time:20 Min
Cook Time:1 Hr
Ready In:1 Hr 20 Min
Serves: 4
Ingredients
4 Cornish game hens
salt and pepper to taste
1 lemon, quartered
4 sprigs fresh rosemary
3 tablespoons olive oil
24 cloves garlic
1/3 cup white wine
1/3 cup low-sodium chicken broth
4 sprigs fresh rosemary, for garnish
Directions
Preheat oven to 450 degrees F (230 degrees C).
Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper.
Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen.
Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens.
Roast in preheated oven for 25 minutes.
Reduce oven temperature to 350 degrees F (175 degrees C).
In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens.
Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear.
Baste with pan juices every 10 minutes.
Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm.
Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes.
Cut hens in half lengthwise and arrange on plates.
Spoon sauce and garlic around hens.
Garnish with rosemary sprigs, and serve.
Nutritional Information:
Calories: 813
Total Fat: 57.5g
Cholesterol: 339mg
Sodium: 1373mg
Total Carbs: 9.7g
Dietary Fiber: 1.8g
Protein: 59.2g
ALL RIGHTS RESERVED © 2010 Allrecipes.com
By: MOONANDBACK
Photo by: 4everhungry
"Crusty garlic bread and a nice light Chianti wine complement this meal very well."
Prep Time:20 Min
Cook Time:1 Hr
Ready In:1 Hr 20 Min
Serves: 4
Ingredients
4 Cornish game hens
salt and pepper to taste
1 lemon, quartered
4 sprigs fresh rosemary
3 tablespoons olive oil
24 cloves garlic
1/3 cup white wine
1/3 cup low-sodium chicken broth
4 sprigs fresh rosemary, for garnish
Directions
Preheat oven to 450 degrees F (230 degrees C).
Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper.
Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen.
Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens.
Roast in preheated oven for 25 minutes.
Reduce oven temperature to 350 degrees F (175 degrees C).
In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens.
Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear.
Baste with pan juices every 10 minutes.
Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm.
Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes.
Cut hens in half lengthwise and arrange on plates.
Spoon sauce and garlic around hens.
Garnish with rosemary sprigs, and serve.
Nutritional Information:
Calories: 813
Total Fat: 57.5g
Cholesterol: 339mg
Sodium: 1373mg
Total Carbs: 9.7g
Dietary Fiber: 1.8g
Protein: 59.2g
ALL RIGHTS RESERVED © 2010 Allrecipes.com