ROASTED CORNISH HENS

SERVES 6

When I make Cornish hens, I prefer to get them as small as possible, no more than 1 pound, and serve one per person. I like the presentation of a whole hen on the serving plate. However, the ones I can buy are usually about 1-1/2 pounds which serves 2 people. Therefore, this recipe is based on that size.

INGREDIENTS

3 Cornish hens, about 1-1/2 pounds each

6 large garlic cloves, peeled

1 lemon, cut into 6 pieces

Fresh whole sage leaves, or dried rubbed sage

Olive oil

Salt and pepper to taste

1 cup chicken broth

1/2 cup white wine

Preheat oven to 400° F. Use your fingers to gently loosen the skin of the birds from the meat. Place a whole sage leaf under the skin on each breast half (or rub in the dried sage). Stuff each hen with 2 cloves of garlic, 2 lemon pieces and a little more sage. Rub olive oil all over the skin. Sprinkle with salt and pepper. Place in a small, shallow roasting pan and roast, basting occasionally, about 50 minutes, or until the juices run clear when the thigh is pierced with a fork. Remove from pan and let rest for 10 minutes.

Meanwhile, make the sauce. Place the roasting pan over high heat. Add the broth and wine. Cook until reduced by about one-half, scraping any browned bits from the bottom. Remove the lemon and garlic from the hen cavities. Cut each into halves lengthwise. Serve immediately, spooning a little sauce on each.

Note: If the hens contain the gizzards and necks, remove them and cook in about 2 cups water seasoned with salt and pepper until done, about 45 minutes. Use that instead of the chicken broth. If you prefer to keep it healthier, remove the skin before serving.

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