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Title: 40 Cloves Of Garlic Roasted Game Hens
Yield: 4 Servings

Ingredients

      2    1 1/2-pounds Cornish game
           -hens
      6 tb softened butter
      8    fresh sage leaves
      2 ts grated lemon zest
     40    cloves garlic
    1/2 c  white wine
      1 c  chicken stock
      2 tb arrowroot
      2 tb water

Instructions

Preheat oven to 400§F.
In a pot of boiling water blanch garlic cloves for 30 seconds. Remove to
ice
bath to stop cooking. Remove skins

In a small bowl, combine softened butter, lemon zest, salt and pepper.
Loosen
the skin of the hens by slipping your fingers between the meat and skin of
the breast and legs. Rub the butter mixture under the skin of each hen.
Place
a fresh sage leaf under the skin on each breast half and at each leg.

Place hens, head to toe, in roasting pan. Place garlic cloves inside the
cavities and surrounding each hen.

Roast hens for 25 to 30 minutes at 400§, until juices run clear when thigh
is
pierced.

Remove hens and garlic from roasting pan to platter. Pour off fat and
juices
into defatting cup. Place roasting pan over heat. Pour in 1/2 cup white
wine
to deglaze. Reduce until almost evaporated, scraping up the brown bits from
the bottom of pan. When reduced, add 1 cup chicken stock and any juices
that
have settled in the defatting cup and from the platter. Mix together 2
tablespoons arrowroot and 2 tablespoons water. Add to sauce and bring to a
boil to achieve full thickening power.

Cut hens in half down breast bone and back bone. Serve half a hen per
guest.
Serve pan sauce on side.

Source:
"Sara Moulton"

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Contributor: Food Network - http://www.foodtv.com

Preparation Time: 0:00

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