- Preheat oven to 350 degrees
What You’ll Need
- 1 large head of garlic (roasted)
- 2 Cornish Hen (thawed)
- Salt and Pepper
- The Gourmet Farm Girl Rosemary Infused Extra Virgin Olive Oil (or regular Extra Virgin Olive Oil)
- 2 14.5 oz cans chicken broth
- 1/4 cup Moscato Wine
- 1 tablespoon cornstarch mixed in 3 tablespoons COLD water
- 1 small bunch of fresh Thyme
- 3-4 sprigs of fresh Rosemary
Cut the head of garlic in half; drizzle with olive oil and sprinkle with salt. Wrap in a foil pouch and bake for 30-40 minutes or until soft. When cool enough to handle; squeeze out the cloves of garlic and smash with a spoon to form a paste; set aside.
Rinse and clean the hens under cold water; pat dry. Using a large sharp knife cut along the back bone to fillet open the bird so it will lay flat. Repeat with the other hen.
Place the hens on a large baking sheet (with edges) sprayed with cooking oil. Salt and pepper both sides and rub the roasted garlic paste over each hen, drizzle with the olive oil and pour 1 can of broth onto the pan.
Bake uncovered for 50-60 minutes or until the internal temperature reaches 155-160 degrees. For additional browning turn on the broiler for the last 1-2 minutes before removing from the oven.
While the hens bake; heat the other can of chicken broth in a deep skillet; add the wine, stir in the cornstarch mixture, some of the fresh Thyme leaves and a sprig of Rosemary; reduce heat to simmer and keep warm till the hens are ready; stirring often.
Note: deglaze the baking sheet with several splashes of wine and add to the sauce; optional
When ready to serve, plate the hens on top of several more fresh Rosemary sprigs; pour the sauce over the birds and sprinkle with a few more fresh Thyme leaves.