:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/oNYmnw_ZJuYkA-vpUjU4/203da79671f8621912c8497c057b5a.jpeg "How to make homemade Game Hens?")
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VIDEORECIPE How to make homemade Game Hens?
This easy recipe teaches how to make the best homemade Game hens, a traditional meal of English cuisine. Don't miss it!
Ingredients
- 4 Cornish game hens
- 3 tablespoon olive oil
- salt
- ground black pepper
- 1 lemon
- 8 sprigs fresh rosemary
- 24 cloves garlic
- 1⁄3 Cup white wine
- 1⁄3 Cup chicken stock cube
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Directions
Rub hens with one tablespoon of olive oil; lightly season with salt and pepper. Stuff 1 lemon quarter and one rosemary sprig into each cavity. Place hens in a large, heavy roasting pan and arrange garlic cloves around them.
Roast in the preheated oven to 230°C for 25 minutes. Meanwhile, whisk wine, chicken broth, and 2 tbsp of olive oil together in a small bowl.
Remove hens from the oven; reduce the temperature to 175°C. Pour wine mixture over the hens and continue roasting, basting with pan juices every 10 minutes, until hens are golden brown, about 25 more minutes.
Transfer hens to a platter, pouring cavity juices into the roasting pan; discard lemons and rosemary. Tent hens with aluminium foil to keep warm.
Transfer pan juices and garlic cloves to a medium saucepan; boil until reduced to a sauce consistency, about 6 minutes.
Cut hens in half lengthwise and arrange two halves on each plate. Spoon sauce and roasted garlic on top. Garnish with remaining rosemary sprigs and serve. Enjoy!
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RomiHow to make homemade Game Hens?
This easy recipe teaches how to make the best homemade Game hens, a traditional meal of English cuisine. Don't miss it!
Rub hens with one tablespoon of olive oil; lightly season with salt and pepper. Stuff 1 lemon quarter and one rosemary sprig into each cavity. Place hens in a large, heavy roasting pan and arrange garlic cloves around them.
Roast in the preheated oven to 230°C for 25 minutes. Meanwhile, whisk wine, chicken broth, and 2 tbsp of olive oil together in a small bowl.
Remove hens from the oven; reduce the temperature to 175°C. Pour wine mixture over the hens and continue roasting, basting with pan juices every 10 minutes, until hens are golden brown, about 25 more minutes.
Transfer hens to a platter, pouring cavity juices into the roasting pan; discard lemons and rosemary. Tent hens with aluminium foil to keep warm.
Transfer pan juices and garlic cloves to a medium saucepan; boil until reduced to a sauce consistency, about 6 minutes.
Cut hens in half lengthwise and arrange two halves on each plate. Spoon sauce and roasted garlic on top. Garnish with remaining rosemary sprigs and serve. Enjoy!
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