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.
Roasted Garlic-Rosemary Cornish Game Hens
Divvy the labor:Adults prepare hens for baking and serving;kids help tie legs of each hen,place the birds on roasting pan.
Yield: serves 12 (serving size: 1/2 hen)
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Amount per serving
- Calories: 294
- Calories from fat: 27%
- Fat: 8.4g
- Saturated fat: 2.1g
- Monounsaturated fat: 2.7g
- Polyunsaturated fat: 2g
- Protein: 50.4g
- Carbohydrate: 1.1g
- Fiber: 0.1g
- Cholesterol: 228mg
- Iron: 1.8mg
- Sodium: 332mg
- Calcium: 35mg
- 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
- Cooking spray
- 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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Roasted Garlic-Rosemary Cornish Game Hens Recipe at a Glance
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