Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 ea Cornish game hens * -- 1
25 1.5 lb. each
1/2 c Fresh lemon juice
4 ts Lemon pepper
2 c Cherry tomatoes --
Quartered
1/2 c Fennel -- chopped
1/4 c Fresh basil -- chopped
4 lg Shallots -- quartered
4 Cloves garlic -- quartered
1 Bay leaf -- quartered
4 sl Lemon
4 Sprigs fresh rosemary -- 2
Inches long
FRENCH ROASTED GARLIC
1 ts Olive oil
8 Cloves garlic -- outer skin
Removed
1 Sprig rosemary

1. Heat oven to 375F. Rinse hens and drain. Combine lemon juice and
lemon pepper in large bowl; add hens, spooning lemon mixture in
cavity of each hen. Combine tomatoes, fennel, basil, shallots and
garlic in medium bowl.

2. Drain hens, reserving lemon pepper juice. Place one quarter bay
leaf, a lemon slice and a rosemary sprig in cavity. Spoon in tomato
mixture. Tie legs of each hen together with string, or close cavities
with toothpicks. Place on rack in roasting pan. Spoon reserved
lemon-pepper juice on top. Roast 1 hour.

3. Prepare French Roasted Garlic: Meanwhile, combine oil and 3
tablespoons of water in 8-inch square baking dish. Trim top 1/2 inch
from each bulb of garlic, keeping cloves intact. Arrange cut side
down in prepared dish; add 1 sprig rosemary. Cover with foil and bake
45 minutes or until very soft.

4. Let hens stand covered 15 minutes. cut in half; remove and
discard skin and wind tips. Arrange halves on 8 dinner plates and
spoon tomato stuffing on top. Serve with 1 bulb garlic on each plate
for dinners to squeeze softened cloves out of skins onto hens.

Recipe By : Rosie Daley

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