Roasted Cornish Hens with Garlic and Rosemary

The fragrant roasted birds are served with a pan sauce containing whole cloves garlic. Accompany the hens with a crusty garlic bread to mop up the sauce, and pour a light Chianti throughout the meal.

4 (1¼-1½ lbs) whole Cornish hens, at room temperature, rinsed well and patted dry
1 lemon, cut into 4 wedges
4 large fresh rosemary sprigs
3 Tbsp. extra-virgin olive oil
24 cloves garlic, peeled
1/3 cup dry white wine
1/3 cup chicken broth

Garnish:
rosemary sprigs

Preheat oven to 450°F (230°C/210°C fan, Gas Mark 8).

Pat hens dry with paper towels. Season cavities lightly with salt and pepper. Place 1 lemon wedge and 1 rosemary sprig in cavity of each hen. Rub hens with 1 Tbsp. oil. Season outside of hens lightly with salt and pepper. Arrange in heavy large roasting pan. Scatter garlic around hens.

Roast hens 25 minutes. Reduce oven temperature to 350°F (180°C/160°C fan, Gas Mark 4).

Pour wine, broth and remaining 2 Tbsp. oil over hens. Continue roasting until hens are golden brown and juices run clear when thigh is pierced at thickest part, basting every 10 minutes with pan juices, about 25 minutes longer.

Transfer hens to platter, pouring any juices from cavity into roasting pan. Tent hens with foil to keep warm. Transfer pan juices and garlic to heavy medium saucepan. Boil until reduced to sauce consistency, about 6 minutes.

Cut hens in half lengthwise. Arrange on plates. Spoon sauce and garlic around hens. Garnish with additional rosemary sprigs and serve.

Makes 4 servings.

Cook's Notes:  Cornish hens are hard to find fresh, most will be frozen. They can easily be thawed overnight in the refrigerator. Them them come to room temperature before cooking, about 30 minutes. Then be sure to pay dry.