Roasted Cornish Hens with Lemon and Rosemary
4 Gold Kist Farms Cornish Hens (22 ounces each)
Salt and pepper
1 large lemon
4 large cloves of garlic, peeled and halved
4 springs parsley
2 teaspoons dried rosemary leaves
3 tablespoons olive oil
1/2 - 3/4 cup chicken broth
1/3 cup dry white wine
3 tablespoons butter
Chopped parsley or fresh rosemary (optional)
Preheat oven to 375F. Season cavities of hens with salt and pepper. Remove rind from lemon
with a zester or vegetable peeler; cut into thin julienne strips. Squeeze juice from lemon;
reserve. Cut remains of lemon into quarters and place in hen cavities, along with garlic,
parsley, and rosemary, dividing equally.
Gently lift breast skin away from meat by slipping fingers between the skin and meat of hens.
Divide lemon strips among hens and place under skin. Fold wing tips under hens and tie legs
together. Lightly grease bottom of heavy roasting pan. Place hens in pan breast side up; brush
generously with olive oil on all sides. Salt and pepper, if desired. Roast, basting every 15
minutes with chicken broth, for about 50 minutes to 1 hour or until juices run clear when
thighs are pierced with a fork and temperature on meat thermometer is 180F. Remove hens from
pan; set aside on warm platter.
Skim fat from pan juices. Put roasting pan over medium heat; stir in any remaining broth and
wine. Simmer, stirring up any browned bits from pan, 15 minutes or until liquid reduces to
about 1/2 cup. Stir in reserved lemon juice and whisk in butter a little at a time. Salt and
pepper if needed. Serve sauce over hens or separately. Garnish with parsley or fresh rosemary.