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Cornish Game Hens Roasted in Garlic on today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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16 garlic cloves
4 Cornish game hens, patted dry
Salt and freshly ground pepper
2 bay leaves, halved
2 lemons, halved
4 teaspoons olive oil
1/2 cup dry Sherry
2 cups chicken stock or canned broth
Preheat the oven to 400 degrees. Cut 8 garlic cloves in half. Rub cut side of garlic over outside of hens; place in cavities. Season cavities with salt and pepper. Place bay leaf halves and lemon halves in cavities. Truss hens to hold shape. Rub 1 teaspoon oil into skin or each hen. Place breast side down on rack in shallow baking dish. Place remaining garlic in baking dish. Roast hens for 15 minutes. Reduce oven temperature to 350 degrees. Turn hens over. Roast until the juices run clear when you pierce the thigh with a fork (about 30 minutes). Discard trussing and stuffing. Place hens on serving dish; cover and keep warm. Degrease pan juices. Place baking dish over high heat. Add Sherry and bring to a boil, scraping up any browned bits. Mix in broth. Boil until sauce is reduced to 1 cup, about 15 minutes. Discard garlic. Pour sauce over hens. Serve immediately. Serves 4.
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