Rosemary-Garlic Cornish Hens


4 Cornish Hens
Mansmith’s Chipotle Lime
1 lemon, quartered
4 sprigs fresh rosemary
olive oil
3 heads of fresh garlic, peeled and separated into cloves
½ C. white wine
½ C. chicken broth
More fresh rosemary for garnish


Preheat oven to 450º. Rub the olive oil over the hens and season with Mansmith’s Chipotle Lime. Place lemon wedge and 1 sprig of rosemary in cavity of each bird. Place in large roasting pan, place garlic cloves around hens. Roast for 30 minutes.
Reduce temperature to 350º. Mix together wine and broth. Pour over hens and roast for another 30 minutes, basting twice.
Transfer hens to serving platter, pouring out any cavity juices into roasting pan. Cover hens with foil. Heat pan juices and garlic to high simmer until reduced, about 5 minutes. Cut hens in half lengthwise and return to platter. Spoon sauce and garlic over hens and garnish with fresh rosemary.

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