Stuffed Cornish Game Hens
An excellent, elegant main dish for a summer evening picnic.
- 2 Cornish game hens
- 2 lemon wedges
- 2 sprigs fresh rosemary
- 12 cloves garlic
- 1/3 cup white wine (Sauvignon blanc is my favorite)
- 1/3 cup chicken broth
- olive oil
- salt and pepper
Preheat oven to 450.
Look at those big beautiful garlics! Fresh and fragrant from the Webb City Farmers Market.
Wash the hens and pat dry with a paper towel. This gets the skin nice and crispy while roasting.
Drizzle both sides with olive oil, salt and pepper to taste.
Stuff each cavity with one fresh rosemary sprig.
Add one fresh lemon wedge along with the rosemary.
Set hens in roasting pan and sprinkle evenly with garlic cloves. An 8 x 8 is a tight fit for two hens, but would probably work. I found a standard pie plate to be just perfect.
Roast at 450 for 25 minutes. Reduce heat to 375, and roast 30 more minutes or until juices run clear. Baste with wine, chicken stock, and olive oil every ten minutes.
Thanks to the fabulous All Recipes community for this recipe (adjusted).