By Brenda Storch, Messianic Rebbetzin of The Tabernacle
4 Cornish game hens
salt and pepper to taste
1 lemon, quartered
4 sprigs fresh rosemary
3 tablespoons olive oil
24 cloves garlic
1/3 cup white wine
1/3 cup low-sodium chicken broth
4 sprigs fresh rosemary, for garnish
Preheat oven to 450 degrees F (230 degrees C).
Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
Transfer hens to a platter, pouring
any cavity juices into the roasting pan.
Tent hens with aluminum foil to keep
warm. Transfer pan juices and garlic
cloves to a medium saucepan and boil
until liquids reduce to a sauce
consistency, about 6 minutes. Cut hens
in half lengthwise and arrange on
plates. Spoon sauce and garlic around
hens. Garnish with rosemary sprigs,