Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Garlic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ea Cornish game hens * -- 1
25 1.5 lb. each
1/2 c Fresh lemon juice
4 ts Lemon pepper
2 c Cherry tomatoes --
Quartered
1/2 c Fennel -- chopped
1/4 c Fresh basil -- chopped
4 lg Shallots -- quartered
4 Cloves garlic -- quartered
1 Bay leaf -- quartered
4 sl Lemon
4 Sprigs fresh rosemary -- 2
Inches long
FRENCH ROASTED GARLIC
1 t Olive oil
8 Cloves garlic -- outer skin
Removed
1 Sprig rosemary
1. Heat oven to 375F. Rinse hens and drain. Combine
lemon juice and lemon pepper in large bowl; add hens,
spooning lemon mixture in cavity of each hen.
Combine tomatoes, fennel, basil, shallots and garlic
in medium bowl.
2. Drain hens, reserving lemon pepper juice. Place
one quarter bay leaf, a lemon slice and a rosemary
sprig in cavity. Spoon in tomato mixture. Tie legs
of each hen together with string, or close cavities
with toothpicks. Place on rack in roasting pan. Spoon
reserved lemon-pepper juice on top. Roast 1 hour.
3. Prepare French Roasted Garlic: Meanwhile, combine
oil and 3 tablespoons of water in 8-inch square baking
dish. Trim top 1/2 inch from each bulb of garlic,
keeping cloves intact. Arrange cut side down in
prepared dish; add 1
sprig rosemary. Cover with foil and bake 45 minutes
or until very soft.
4. Let hens stand covered 15 minutes. cut in half;
remove and discard skin and wind tips. Arrange halves
on 8 dinner plates and spoon tomato stuffing on top.
Serve with 1 bulb garlic on each plate for dinners to
squeeze softened cloves out of skins onto hens.
