Little Hens

Ymmy! Labor-intensive, special occasion. INCREASE cooking time & temp when increasing # of birds Serve with Mashed Potatoes or Twice-Baked Sweet Pots

Yield: 2 servings ( Serving Size: hens )
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Prep Time:
Cook Time:
Rest: 5 Minutes


  • 3 tablespoon(s) butter or olive oil
  • 1 cup(s) Chicken broth
  • 2 whole(s) Cornish Game Hens
  • 10 sprig(s) Fresh rosemary
  • 3 head(s) Garlic
  • 1 whole(s) Lemon
  • Salt and pepper
  • 2 cup(s) White wine


  1. Preheat oven to 450 degrees F (230 degrees C).

  2. Rub hens with 1 tablespoon of the olive oil and/or butter. Cut slits in skin and stuff with chunks of garlic, bits of rosemary and butter. Lightly season hens with salt and pepper.
  3. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan on rack.
  4. Roast in preheated oven for 25 minutes.
  5. Reduce oven temperature to 350 degrees F (175 degrees C).
  6. Add garlic cloves to the roasting pan.
  7. In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.

  8. Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes.
  9. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.
January 2014

This recipe is a personal recipe added by Oddity123 and has not been tested or endorsed by MyRecipes.

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