Sunday Dinner; Garlic & Rosemary Cornish hens

April 22, 2018


Hey guys if you follow me on Instagram you know I enjoy cooking. In my previous blog I use to list my recipes but found it overwhelming to keep it up everyday. With 4 kids at home I don’t always have time to cook a gourmet dinner, but I do miss sharing recipes. Since I’ve been adding some cooking vids to my insta stories I’ve been getting some requests, so I will attemp to share some weekly recipes. Please note that I did say “attempt” and also that I am not a chef or a nutritionist. I cook what I like I’m only human so there will be some fattening options but I try to keep it healthy for the most part.

This first recipe I’ve made only once before but my family killed it and even my insta story was blowing up so here it is.


1. 3 Cornish hens
2. Seasoning salt or Cajun seasoning, garlic powder & pepper to taste
3. 1 tablespoon of butter
4. 1 lemon sliced or quartered
5. Fresh Rosemary (I used 1 sprig in each hen)
6. 3 tablespoons of olive oil
7. 1/3 cup of chicken broth
8. 24 garlic cloves peeled....YES 24! (You can substitute with minced garlic
9. 1/3 cup of white wine

Step 1: preheat oven to 450° lightly grease a heavy roasting pan.

Rinse your hens, pat dry & rub with 1 tablespoon of the olive oil. Season each hen generously inside and out with seasoning salt, pepper, & garlic powder. Divide your tablespoon of butter for the three hens and place a piece under the skin of each hen. Add 1 sprig of rosemary and I lemon wedge/slice inside the cavity of each hen.
Place your hens inside the heavy roasting pan and sprinkle the garlic cloves all around. Roast for 30 mins, then reduce the heat to 350°.

In a bowl mix together the wine, chicken broth, & remaining 2 tablespoons of the olive oil. Pour over the hens and roast another 30 mins basting every 10 mins.

Once you remove the hens from the oven, transfer them from the roasting pan to a serving dish. Pour all excess liquids into the roasting pan. Cover the hens with foil to keep them warm. Take a small sauce pan and pour in the juices from the roasting pan along with the garlic cloves bring to a boil and let cook about 6 mins. Cut the finished hens in half and pour the sauce & garlic over them.

I served my hens with creamy mashed potatoes & asparagus. The sauce made a great compliment, I didn’t have to make any gravy.

Please let me know if you try this recipe and your thoughts or suggestions.


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