Mike's Lemon Garlic Cornish Game Hens. Great recipe for Mike's Lemon Garlic Cornish Game Hens. If patient with them, these are wonderfully delicious, crispy, garlicky, lemony and moist game hens. These are served with a light drizzle of a lemon - white wine reduction as well. Mike's Lemon Garlic Cornish Game Hens

You can cook Mike's Lemon Garlic Cornish Game Hens using 22 ingredients and 10 steps. Here is how you cook it.

Ingredients of Mike's Lemon Garlic Cornish Game Hens
  1. It’s of ● For The Game Hens.
  2. It’s 2 (1.5 lb) of Cornish Game Hens [de-thawed - rinsed & patted dry].
  3. You need as needed of Garlic Olive Oil [to coat hens].
  4. Prepare 4 of Pads Butter [reserve 2 for broth].
  5. It’s 2 of Lemons [reserve one for broth -squeezed].
  6. Prepare 2 of Fresh Rosemary Sprigs.
  7. You need 1 tsp of Dried Thyme [divided].
  8. Prepare of ● For The Broth [or reduction].
  9. It’s 25 of Fresh Garlic Cloves.
  10. It’s 1 Cup of Quality White Wine.
  11. You need 1 Cup of Chicken Broth.
  12. You need 1 tbsp of Dried Rosemary.
  13. It’s 1 tbsp of Lemon Pepper [+ 1/2 tsp for hens].
  14. It’s 1 tsp of Black Pepper [+ 1 tsp for hens].
  15. You need to taste of Salt.
  16. It’s of ● Side Options.
  17. It’s of Baby Red Or Golden Potatoes.
  18. It’s of Crispy Bread.
  19. You need of Green Beans.
  20. You need of Stuffing.
  21. You need of Carrots.
  22. Prepare of Onions.

Peel and cut garlic cloves in half. Rub cut side of a garlic half over each hen; place in cavity with five additional garlic halves. Put a quarter of a lemon in the cavity of each hen along with a clove of garlic and a sprig of fresh rosemary and thyme (or herb of choice). Truss the hens by tying the wings and legs.

Mike's Lemon Garlic Cornish Game Hens instructions

  1. Here's what you'll need..

  2. Cornish Game Hens pictured. Rinse and pat completely dry. Inside and out. Coat them with garlic olive oil and season them inside and out. Place 1/2 sliced lemon and Rosemary sprigs deep inside each one..

  3. Create your broth..

  4. Carefully lift the skin of the hens and smear 1 pad butter per hen..

  5. Place hens on rack over broth but don't allow hens to touch either your broth or each other..

  6. Do this by using a large disposable pan and a lifted rack..

  7. Roast your hens uncovered at 425° for 60 minutes. Baste occasionally. You'll want a crisp on your skin..

  8. Strain your broth and drippings from your garlic and reserve both separately. Thicken your broth on stove top. You'll use this reduction to drizzle over your hens upon serving..

  9. Split hens in half lengthwise with a large knife..

  10. Serve hens over beds of stuffing with spuds. Scatter garlic on plate and drizzle reduction over dish. Enjoy!.

Rub each hen all over with some extra virgin olive oil, then sprinkle with salt and freshly ground black pepper. Season outside of hen lightly with salt& pepper. Place hens in pan placing peeled garlic around all. Add the fresh herbs, garlic, onion, and half the lemon slices to the roasting pan. Place the hens in the roasting pan over the bed of ingredients and drizzle olive oil all over the hens.