Cornish Game Hens With Herbs

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 16 cloves, garlic, peeled
• 16 lemon wedges
• 8 small cornish hens, about 1 lb. each
• 2 tablespoons olive oil
• 3 garlic cloves, smashed
• 2 tablespoons chopped fresh rosemary or 1 teaspoon dried rosemary
• 2 tablespoons chopped fresh sage or 1 teaspoon dried sage
• 2 tablespoons chopped fresh tarragon or 1 teaspoon dried tarragon
• 2 tablespoons chopped fresh thyme or 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups fat-free low-sodium chicken broth
• 2 tablespoons soy sauce, low sodium
• 2 tablespoons worcestershire sauce
• 2 tablespoons all-purpose flour
• 1 tablespoon soft non-hydrogenated margarine

Recipe

• 1 place 2 whole garlic cloves and 2 lemon wedges in each hen.
• 2 in a small bowl, combine oil,smashed garlic, rosemary, sage, tarragon, thyme, salt and pepper.
• 3 gently separate skin from breast and thigh of each hen and rub meat with herb mixture.
• 4 rub any extra over skin.
• 5 arrange birds on baking sheets lined with parchment paper.
• 6 roast birds in a preheated 400°f oven for 45 minutes or until well browned and cooked through.
• 7 baste occasionally.
• 8 place birds on a platter and transfer pan juices to measuring cup.
• 9 to make sauce, remove fat from pan juices.
• 10 place juices in a saucepan with stock, soy sauce and worcestershire sauce and bring to a boil.
• 11 cook a few minutes.
• 12 in a small bowl, combine flour and margarine.
• 13 stir into sauce and cook until just slightly thickened.
• 14 adjust seasonings.
• 15 serve hens with sauce on the side.