Title: Roasted cornish hens
 Categories: Meat, Poultry
      Yield: 2 Servings
 
 
        2    Cornish hens -- rinsed
        1    lemon
        4    cloves garlic -- peeled
        1    branch fresh rosemary-OR-
        2 ts dried rosemary
        1 TB honey
        1 TB olive oil
  :          Salt and pepper
      1/4 c  white wine
      1/2 c  chicken stock
  
  Preheat oven to 400 degrees. Pat the hens dry with a cloth. Slice
  lemon in half and squeeze juice into a medium bowl. Stuff hen
  cavities with half lemon, 2 cloves garlic and 1/2 branch of fresh
  rosemary. Add honey, oil and salt and pepper to lemon juice and blend
  together. Baste the hens with the lemon honey sauce. Place in a small
  roasting pan and roast for 20 Minutes. Reduce heat and continue
  roasting for 20 to 30 minutes basting the hens occasionally. Roast
  the hens until the juices run clear from the thigh. Transfer hens to
  cutting board and let sit for 10 minutes. Place roasting pan on stove
  burner and stir in white wine. Bring to a simmer and scrape brown
  bits from bottom of pan. Stir in chicken stock and simmer. Serve hens
  hot with sauce.