Divvy the labor:Adults prepare hens for baking and serving;kids help tie legs of each hen,place the birds on roasting pan.
1/4 cup thinly sliced garlic cloves
2 tablespoons finely chopped fresh rosemary
6 (1 1/4-pound) Cornish game hens
6 rosemary sprigs
1 teaspoon salt
1/2 teaspoon black pepper
How to Make It
Preheat oven to 350°.
Mix garlic and chopped rosemary together in a small bowl.
Rinse each hen under cold water; pat dry. Starting at neck cavity, loosen skin from breast by gently inserting fingers between skin and meat. Place about 2 teaspoons of garlic mixture under skin and spread evenly over breast meat. Place 1 rosemary sprig in body cavity. Sprinkle hens with salt and pepper.
Tie ends of legs together with cord. Lift wing tips out and tuck under hen. Place hens on a broiler pan coated with cooking spray; bake for 1 hour or until juices run clear. Remove skin and cord before serving; split hens in half lengthwise.
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I gave it 3 stars, not because of the taste but b/c of the modifications I applied to this recipe. The garlic-rosemary combo is great! I followed RenoTX's recommendation to split the hens in half, and combine the salt/pepper with the garlic/rosemary mix. I roasted the hen halves for 30 mins at 450 degrees. Outcome: very juicy, flavorful meat. Will make it this again.
Excellent! I added 1/4 tsp pepper and 1/4 tsp salt per hen to the rosemary/garlic mixture and rubbed it under the skin instead of sprinkling salt and pepper on top of the skin. I reduced the recipe to make this for only two hens (4 servings). I cut the hens in half with cooking shears and cooked at 475 for 25 minutes - reduced the cooking time and it tasted wonderful. I will definitely make this again.