The best Cornish Game Hens!
Sunday dinner, a family tradition in our home. One of our favorite Sunday dinners is Cornish Game Hens. I've tried many different ways to make the hens, glazes, rubs, seasoned and more. My family agreed on I finally came up with the best. So tasty, succulent and juicy, just wonderful!
Cornish Game Hens
4 Cornish Game Hens
1 lemon, sliced thin in eight semi circle pieces, remove any seeds
2 tablespoon olive oil
2 cloves garlic, minced
2 teaspoon Herbs de Provence
1/3 cup white wine
1/3 cup low sodium chicken broth
salt and pepper
Soak Hens in cold water with 2 tablespoons or sea or kosher salt in a large bowl for one hour. Drain, rinse and pat dry. Preheat over to 450 degrees F. Rub hens with 1 tablespoon olive oil. Gently separate the skin from the breast to create a pocket on each side of the hen. Toss lemon slices, herbs and garlic. Place inside each pocket. Rub 1 tablespoon of oil on hens, season lightly with salt and pepper. Place in heavy roasting pan. Roast for 25 minutes. Reduce temperature to 350 degrees. Whisk wine, chicken broth, and remain tablespoon of oil. Pour over hens and roast for 30 minutes longer or until golden brown and juices run clear. Baste occasionally with pan juices. Transfer hens to plate, cover with aluminum foil. Put pan juices in saucepan and boil until reduced to a sauce consistency, about 5 minutes. Spoon sauce over hens and serve.