Rating: 2.94 stars
16 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 9
  • 2 star values: 4
  • 1 star values: 0

Garlic and herbs tucked under the skin give the hens additional flavor.

Martha Stewart Living, February 2000

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Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews (1)

16 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 9
  • 2 star values: 4
  • 1 star values: 0
Rating: Unrated
12/24/2007
I've tried a 40 Garlic Chicken dish before, but this sounds more "exciting". Unfortunately, ALL our area butchers were out of Cornish Hens - something about "Christmas" and I should have "pre-ordered" - silly boys, our Christmas Eve plans changed last minute