Lemon-Garlic Roast Cornish Hens
By Amy Maltzan
2 cornish hens
1 tablespoon maple syrup
1 tablespoon olive oil
Salt and freshly ground black pepper
12 cloves garlic, peeled
2 stems of fresh rosemary
1⁄4 cup Finger Lakes Riesling
1⁄2 cup chicken stock
Preheat oven to 400º.
Wash the hens and pat dry with a paper towel. Slice 1 lemon in half and squeeze the juice into a medium bowl. Add maple syrup, oil and salt and pepper to lemon juice and blend together. Place the hens in a cast iron pan and brush the hens with the lemon sauce.
Cut the remaining lemon half in two and place in the hen cavities with 3 cloves garlic and 1⁄2 branch of fresh rosemary each. Cut the other lemon into thin slices. Scatter the remaining garlic, rosemary and lemon slices around the pan. Put the pan in the oven. Baste the hens occasionally and roast for 45 to 50 minutes until the juices run clear from the thigh.
Transfer hens, garlic and lemon slices to cutting board and let rest for 10 minutes. Place the pan over medium heat and stir in the Riesling. Bring to a simmer and scrape brown bits from bottom of pan. Stir in chicken stock and simmer. While the sauce simmers, carve the chicken and move to a platter. Serve with garlic, lemon wedges and sauce.
Amy Maltzan is an avid home cook, gardener and occasional blogger. More of her seasonally focused recipes are available at eggsonsunday.wordpress.com.
This recipe originally appeared in our Spring 2012 issue.