- 2 cornish game hens
- 2 Tbsp olive oil, divided
- kosher salt
- freshly ground black pepper
- 1 lemon, quartered
- 1 Tbsp chopped fresh rosemary
- 10 cloves garlic
- 2 Tbsp + 2 tsp apple juice
- 1/2 cup low-sodium chicken broth
- 1/3 cup dry white wine
- 2 sprigs fresh rosemary, for garnish
Preheat oven to 400 F.
Rub hens with 1 tablespoon of the olive oil, then thoroughly season hens with salt and pepper. Place 2 lemon wedges and 2 teaspoons of chopped fresh rosemary in cavity of each hen.
Lightly pour a 1/2 tablespoon of olive oil in a large roasting pan, spreading evenly. Place hens in pan, and carefully arrange garlic cloves around each hen. Roast in oven for 30 minutes, then reduce temperature to 350 F.
In a medium-sized mixing bowl, stir together apple juice, chicken broth, wine, and remaining 1/2 Tbsp olive oil. Pour juice over hens, then roast hens for 30-35 minutes or until they are golden and juices run clear. Hens should be basted with pan juices every 10-15 minutes.
Place hens on a serving platter. Do not discard pan juices. Lightly cover hens with aluminum foil to trap heat as you transfer pan juices and garlic cloves to a small saucepan. Boil juices and garlic cloves until liquids reduce by half and reach a saucelike consistency, about 7-10 minutes. To serve, cut hens in half lengthwise and arrange on plate. Spoon sauce over and place garlic around hens. Garnish with rosemary sprigs and serve.
Makes 4 servings, 6 WW PointsPlus each.
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