Cornish Game Hens with Garlic & Rosemary

4                     Cornish game hens                    

                       Salt and freshly ground black pepper

2                      lemons, quartered

8          sprigs    rosemary

3          tbsp      olive oil

24         cloves   garlic   

½         c           white wine

½         c           chicken broth or stock

Preheat oven to 450. Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 2 lemon wedges and 2 sprigs rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves under the skin of hens. Roast in preheated oven for 30 minutes.

Reduce oven temperature to 350. In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 30 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.

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 6-8 minutes.

Makes 4 servings           90 minutes