Saturday, November 27, 2010


For dinner today I roasted Cornish game hens. They went into the oven surrounded with garlic cloves and rosemary and lemons, and they came out fragrant, with a lovely crispy skin. The pan juices were turned into a sauce that was poured over the birds and was moped up with slices of French bread. As an accompaniment we had salad made with lettuce, cucumbers and dill, dressed with olive oil and white balsamic vinegar. A delicious meal, easy to make and hard to forget.

2 Cornish game hens

1 lemon, cut in half
4 fresh rosemary sprigs
5 tablespoons olive oil
10 garlic cloves, peeled
salt and pepper to taste
1/4 cup white wine
1/2 cup canned chicken broth
rosemary sprigs for garnish
4 medium sized red potatoes, cut in half, skins scrubbed and left on

  • Preheat oven to 450°F. Wash and dry the hens, cut them in half, and season them with salt, pepper, and the juice of half a lemon. Rub them with 2 tablespoons of olive oil, and arrange them in a large roasting pan. Cut the other lemon half in four wedges and place one wedge and 1 rosemary sprig underneath each half of the hens. Scatter the garlic around the hens. Season the potatoes with salt pepper and one tablespoon olive oil. Arrange them around the hens.
  • Roast the hens for 30 minutes. Reduce the oven temperature to 375°F. Pour wine, broth and the remaining 2 tablespoons of olive oil over the hens. Continue roasting about another half hour until the hens are golden brown. Baste them every 10 minutes with the pan juices.

  • Transfer the hens and the potatoes to a platter and cover them with foil to keep them warm. Transfer the pan juices and the garlic to a medium saucepan. Boil until the juices are reduced to sauce consistency, about five to seven minutes. Spoon the sauce and the garlic on top and around the hens, garnish with some rosemary sprigs and serve.

1 comment:

  1. Greek Girl from QueensNovember 29, 2010 at 3:07 PM

    Sounds (and looks) gorgeous. I love, love, love roast chicken and/or Cornish hens. Add in the pan gravy and the French bread, and it's divine. Thanks for sharing, Ana.