4 Cornish game hens
8 sprigs fresh rosemary
1 lemon, quartered
salt and pepper
30ish cloves of garlic (2 heads of garlic should do the trick)
2/3 cup of dry white wine
2/3 cup of chicken broth
Preheat oven to 450 degrees
Rub hens with a little olive oil. Lightly season with salt and pepper, being sure to get some in the cavity. Place one lemon wedge, one clove of garlic and one sprig of rosemary in each cavity. Arrange in a large, heavy roasting pan (or two Pyrex dishes), and arrange the remaining garlic cloves around the hens. Roast in the preheated oven for about 25 minutes.
Reduce oven temp to 350. In a mixing bowl, whisk wine, chicken broth and 2 tbsp of olive oil:pour over the hens. Continue to roast for about 25 minutes, or until the hens are golden brown and the juices run clear (165 degrees by instant read thermometer inserted into the thigh). Baste with pan juices every ten minutes.
Transfer hens to a platter, leaving any cavity juices in the roasting pan. Tent hens with foil to keep warm. Transfer all pan juices and garlic cloves to a food processor and pulse until garlic is well incorporated. Transfer garlic sauce to a sauce pan and boil until liquid reduces to a saucy consistency, about 7 minutes.
Cut hens in half lengthwise and arrange on the plates. Spoon garlic sauce around the hens and garnish with additional rosemary sprigs. Serve with a nice crusty bread to soak up the sauce and a veggie.