Cornish Hens with Garlic and Rosemary
I saw Cornish hens on sale at the grocery store the other day and grabbed them on a whim. I’ve never even had a Cornish hen before, but I thought I’d give it a shot. Hubby had been wanting to make them ever since I brought the little guys home. But then work got busy for him and I was left with two Cornish hens that needed to be cooked.
I decided to hit up the internet to search for a recipe. I found this one on allrecipes.com and decided to give it a whirl. It was very simple to throw together and the outcome was amazing. The hens were very moist and tender and had great flavor. My sauce never thickened up, but it was still amazing. With over 20 cloves of roasted garlic, how could it be anything but amazing.
We will definitely make this again. It would be great to serve for company or a dinner party because it looks so elegant and requires very little work.
One Year Ago: Homemade Oreos
Two Years Ago: Mini Chocolate Cupcakes with Raspberry and Caramel Filling
Cornish Hens with Garlic and Rosemary
Yield: 2
Ingredients:
2 Cornish game hens
salt and pepper to taste
1 lemon, quartered
2 sprigs fresh rosemary
1.5 Tbsp olive oil
24 cloves garlic
1/2 cup white wine
1 cup chicken broth - I used homemade
4 sprigs fresh rosemary, for garnish
Directions:
Preheat oven to 450.
Rub hens with 1/2 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 10 minutes.
In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting another 15 minutes.
Reduce oven temperature to 350. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear.
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. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.
Recipe adapted from AllRecipes.com
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I love making a bunch of different recipes and having them come together in one awesome meal! This looks so delicious, especially with the heat we’ve been having!
Next time I come over, I insist we either have these delicious looking Gyros or go to the Turkish restaurant you talked about.
Wow, I love that addiction to the stove! Your chicken gyros look super flavorful and like the perfect hot day lunch!
Sues
I love that every aspect of this meal is homemade… yum! What is the name of the Turkish restaurant? I need to check it out :).
I just made something similar and they were great! LOVE the sauce! Thanks!
Can’t wait for you to post the recipe – I am putting it on my menu for next week. 😀
I used to make tzatziki sauce too -until my grocery store started selling it for .99 cents for a 16 ounce container – so cheap!
Hope you have a great weekend!
I love me a traditional, good, lamb gyro- but these look delicious! I might have to break out of my comfort zone 🙂
I love me a traditional, good, lamb gyro- but these look delicious! I might have to break out of my comfort zone 🙂
We definitely have to try these…yum!
Those look delicious, I will have to try those!
Can the pita bread dough be made in advance and kept in the fridge overnight? I want to make these tomorrow for dinner but will not have time for the 90 minute and then 20 minute rise times. Any advice would be great. Thanks!
welcome to the bandwagon! love Elly’s recipe!
Manne – sounds like a plan
Lauren – It’s called Brookline Family Restaurant and it’s on Washington St in Brookline Village. Definitely check it out if you’re in the area.
Sheena – I’m not sure about freezing the pita bread dough. I’m sure it would be fine as other bread doughs can be frozen and used later. Let me know how it goes if you try it!