Food & Cooking Recipes Dinner Recipes Cornish Hens with Forty Cloves of Garlic 2.9 (16) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 Garlic and herbs tucked under the skin give the hens additional flavor. Ingredients 40 cloves garlic, large cloves halved 13 sprigs fresh oregano 1 large yellow onion, peeled and cut into ¼-inch half moons 1 rib celery, cut into ¼-inch crescents 2 dried bay leaves 3 Cornish game hens 3 lemons, cut into quarters lengthwise ¼ cup dry white wine 1/2 to 1 cup Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat 1 ½ teaspoons unsalted butter, melted Directions Preheat oven to 425 degrees. Cut 6 garlic cloves crosswise into very thin slices. Set aside in a small bowl. In another small bowl, set aside 12 cloves. Pick leaves from 3 or 4 springs oregano, and set aside in a small bowl. Place remaining garlic cloves and oregano, onion, celery, and bay leaves in the bottom of a medium nonstick roasting pan. With your finger, gently loosen the skin on the breast of the hens. Gently slide a few garlic slices and a few oregano leaves under the skin in a single layer. Place 4 garlic cloves, 1 sprig oregano, and 2 lemon wedges in the cavity of each hen; set aside remaining lemon wedges. Tie each hen's legs together with kitchen twine. Tuck wings under breast; place hens in pan over the garlic mixture. Add wine and 1/2 cup chicken stock to pan. Brush the skin with melted butter; transfer pan to oven. Cook, basting occasionally and adding more chicken stock to pan if dry, until golden brown and internal temperature reaches 165 degrees.when measured with a meat thermometer, 45 to 60 minutes. Remove hens from pan, and set aside on a board to rest 5 minutes before serving with reserved lemon wedges. Rate it Print