Ingredients
1 Cornish game hen (20 to 24 ounces), split lengthwise1/2 medium lemon, cut into wedges2 fresh rosemary sprigs1 tablespoon olive oil1/4 teaspoon salt1/8 teaspoon pepper10 garlic cloves2 tablespoons chicken broth1/4 cup white wine or additional chicken broth
Preparation
Preheat oven to 450°. Place hens, breast side up, over lemon and rosemary in an ungreased 11x7-in. baking dish. Brush with oil and sprinkle with salt and pepper. Add garlic to pan. Bake, uncovered, 20 minutes. Reduce heat to 350°.
Pour broth and wine over hen and bake 10-15 minutes or until a thermometer inserted in thigh reads 180°, basting twice with pan juices. Remove hen to serving plates and keep warm.
Transfer pan juices to a saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until pan juices reach desired consistency. Strain juices and serve with hen.
