Roasted Cornish Game Hens

   The past couple of years on Thanksgiving we haven't had any family gatherings so we have kinda made it a tradition to go out to eat at a restaurant that serves a Thanksgiving buffet. It was nice not have to worry about fixing food for just two people plus their food is delicious. This year though, since we now have a baby and we usually had to wait in line awhile, we decided it would probably be easier and cheaper to fix our own meal.
   Making a whole turkey for just two people seemed a bit crazy, so husband suggested we do Cornish game hens instead....great idea Mr! Although we had never made them before we have eaten them and knew they could be mouth-watering. After both of us searched through different recipes on our own we discovered we had both found this one recipe that we'd like to try. Great minds think alike huh? ;)
   So while baby slept we spent most of the morning in the kitchen; hubby in charge of the birds, me in charge of sides. {A side dish recipe coming next} I think we have now started a new tradition. Not only was it fun and oh-so-good, but I could stay in my pj's if I wanted {and I did}. Please don't judge me for that. =) Anyway, back to more important matters....the hens were amazing and the perfect size. Your own personal turkey chicken. I'm definitely not going to wait until Thanksgiving next year to make these little birdies again!

Roasted Cornish Game Hens

yield: 2 servings

2 Cornish game hens, thawed if frozen

salt and pepper to taste

1 lemon, quartered

2 sprigs fresh rosemary

2 1/2 tbsp olive oil

24 cloves garlic

1/2 cup white wine

1 cup chicken broth

1 tbsp butter, melted

Preheat oven to 450*. 

Pat the hens dry and rub with 1/2 tbsp olive oil. Sprinkle with salt and pepper. Place 1 lemon wedge and 1 sprig of rosemary in the cavity of each hen. Place hens roasting pan breast side up and arrange garlic around hens. Roast in preheated oven for 10 minutes.

Whisk together wine, chicken broth and remaining 2 tbsp olive oil. Pour over the hens. Continue roasting another 15 minutes.

Brush the melted butter over the hens. Reduce oven temperature to 350* and continue roasting for another 25-30 minutes or until nice and golden brown and the juices run clear. Remove from oven and let hens rest for 5-10 minutes. Place on serving platter. Garnish with rosemary, lemons etc.

Transfer pan juices and garlic to a saucepan and add another 1/4 cup of wine; boil about 5 minutes. Serve over the hens or use as a dipping sauce.

 

* Recipe adapted from Beantown Baker's Cornish Game Hens with Garlic and Rosemary *

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Shout for joy to the Lord, all the earth.

Worship the Lord with gladness; 

come before Him with joyful songs.

Know that the Lord is God.

It is He who made us, and we are His,

we are His people, the sheep of His pasture.

Enter His gates with thanksgiving

and His courts with praise;

give thanks to Him and praise His name. 

For the Lord is good and His love endures forever;

His faithfulness continues through all generations.

~Psalm 100

♥Sheila