Recipe: Appetizing Lemon-garlic Cornish Hens

Lemon-garlic Cornish Hens. In the meantime, combine the chicken broth and white wine in a small bowl. Cut the remaining lemon in half. Squeeze the lemon over the hens and pour in the broth.

Remove hen with tongs and place hen on rack, tucking the wings behind the breasts, season with salt and pepper. How to Cook Cornish Game Hens. I like to roast them and multiple Cornish game hens fit in one large baking dish making it an easy thing to do. You can cook Lemon-garlic Cornish Hens using 8 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Lemon-garlic Cornish Hens

1. It's 2 of large lemons.
2. You need 4 of 1-1/4 lb Cornish game hens, giblets removed.
3. You need 1/4 tsp of each sea salt and black pepper.
4. Prepare 8 of fresh thyme springs.
5. It's 2 T of olive oil.
6. It's 2 of bulbs garlic, peeled (about 20 cloves).
7. Prepare 1/2 c of dry white wine.
8. You need 1/2 c of low-sodium, low-fat chicken broth.

It takes less than an hour. Lemon Herb Roasted Cornish Game Hens Recipe. When roasting chickens I love to salt and pepper the whole bird and add lemons to the cavity which gives the meat a delicious flavor. Place hens in a roasting pan.

Lemon-garlic Cornish Hens instructions

1. Preheat oven to 450°F..
2. Cut one lemon into 8 wedges. Sprinkle the cavity of each hen with salt and pepper. Stuff 2 lemon wedges and 2 thyme springs into cavity of each hen. Lift up skin and rub olive oil then rub oil on outside skin..
3. Place hens in heavy roasting pan breast-side up. Scatter garlic cloves in the pan and pour wine over all..
4. Roast hens 25 min. Lower oven to 350°F. Cut remaining lemon in half and squeeze over hens. Pour broth over hens..
5. Roast hens 25 min or until internal temp is 165°F..
6. Remove hens from roasting pan and set on carving board. Cut hens in half and place on serving platter..
7. Pour pan juices and garlic into small saucepan and bring to boil. Serve gravy with hens..

Rub a lemon wedge over each hen; place wedges in roasting pan. Peel and cut garlic cloves in half. Rub cut side of a garlic half over each hen; place in cavity with five additional garlic halves. Put a quarter of a lemon in the cavity of each hen along with a clove of garlic and a sprig of fresh rosemary and thyme (or herb of choice). Truss the hens by tying the wings and legs.