ROASTED CORNISH HENS

      Title: ROASTED CORNISH HENS
  Categories: Meat, Poultry
       Yield: 2 Servings
  
  
         2    Cornish hens -- rinsed
         1    lemon
         4    cloves garlic -- peeled
         1    branch fresh rosemary-OR-
         2 ts dried rosemary
         1 TB honey
         1 TB olive oil
   :          Salt and pepper
       1/4 c  white wine
       1/2 c  chicken stock
   
   Preheat oven to 400 degrees. Pat the hens dry with a cloth. Slice
   lemon in half and squeeze juice into a medium bowl. Stuff hen
   cavities with half lemon, 2 cloves garlic and 1/2 branch of fresh
   rosemary. Add honey, oil and salt and pepper to lemon juice and blend
   together. Baste the hens with the lemon honey sauce. Place in a small
   roasting pan and roast for 20 Minutes. Reduce heat and continue
   roasting for 20 to 30 minutes basting the hens occasionally. Roast
   the hens until the juices run clear from the thigh. Transfer hens to
   cutting board and let sit for 10 minutes. Place roasting pan on stove
   burner and stir in white wine. Bring to a simmer and scrape brown
   bits from bottom of pan. Stir in chicken stock and simmer. Serve hens
   hot with sauce.
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