Ingredients
1½ lb cornish game hens, giblets removed
4 lemon wedges
1 rosemary sprigs, large, fresh, plus more for garnish
12 bacon slices, large
2 tbsp olive oil
20 garlic cloves, peeled
⅓ cup dry white wine
⅓ cup chicken broth, canned and low-salt
Preparation
Preheat the oven to 450 degrees F.
Wash hens and pat dry with paper towels.
Season the cavity of the hen lightly with salt and pepper.
Place 4 lemon wedges and 1 rosemary sprig in the cavity of each hen.
Tie the legs and wings together to let the chicken stay tucked in place.
Arrange the bacon to lattice design and wrap it around the chicken.
Transfer into a roasting tray and brush the bacon with 2 tablespoons of olive oil.
Mix the garlic, chicken broth, and dry white wine in a bowl and pour around the bacon-wrapped cornish hens.
Roast for roughly 30 minutes. After that, reduce the oven temperature to 350 degrees F.
When the bacon-wrapped cornish hens turn golden brown, check if the juices run clear and baste them every 10 minutes with pan juices, then cook for about 25 minutes longer.
Pour the juices from the cavity of the hens into the roasting pan, then transfer the hens to a large serving platter. Transfer the pan juices and garlic to a heavy medium saucepan over low heat.
Boil for about about 6 minutes until reduced to sauce consistency.
Garnish with additional rosemary sprigs then serve and enjoy!
