2 Cornish game hens
salt and pepper to taste
1 lemon, quartered
2 sprigs fresh rosemary
1.5 Tbsp olive oil
24 cloves garlic
1/2 cup white wine
1 cup chicken broth - I used homemade
4 sprigs fresh rosemary, for garnish

2 Cornish game hens 1 lemon, quartered 2 sprigs fresh rosemary 1 5 Tbsp olive oil 24 cloves garlic 1/2 cup white wine 1 cup chicken broth - I used homemade 4 sprigs fresh rosemary, for garnish

Preheat oven to 450.

Rub hens with 1/2 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 10 minutes.

In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting another 15 minutes.

Reduce oven temperature to 350. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear.

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. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.