INGREDIENTS
4 Cornish game hens, about 1 1/4 pounds apiece, giblets removed
1 lemon, cut into four wedges
4 large fresh rosemary sprigs
3 Tbsp olive oil
24 garlic cloves, peeled
1/3 c dry white wine
1/3 c chicken broth
additional rosemary sprigs for garnish

INSTRUCTIONS

1. Preheat oven to 450F.
2. Pat hens dry with paper towels. Season cavities with salt and pepper, then place one lemon wedge and one sprig of rosemary in the cavity of each hen.
3. Rub hens with 1 Tbsp oil. Season outsides with salt and pepper.
4. Arrange hens in a heavy large roasting pan and sprinkle garlic around them.
5. Roast hens 25 minutes.
6. Reduce oven temperature to 350F. Pour wine, broth and remaining 2 Tbsp oil over hens.
7. Continue roasting until hens are golden brown and juices run clear at the thigh, basting every ten minutes. This will take about 25 minutes.
8. Transfer hens to platter, pouring any juices from cavities into the roasting pan. Tent the hens with foil to keep warm, and transfer juices and garlic to a heavy medium saucepan. Boil until reduced to desired conistency, about 6 minutes.
9. Cut hens in half lengthwise. Arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary and serve.

REFERENCE
Epicurious

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