Cornish Hens with Garlic and ....

Had a little energy this New Year's day so I decided to take some time and make a meal. Kroger had cornish hens on sale before the holidays so I had them in the freezer ready to be cooked! 

It's so nice to have my new laptop so that when I'm cooking in the kitchen and following a recipe, I'm not constantly unlocking my password and checking the small screen.

So, I found this recipe on pinterest - of course. It sounded pretty basic so I decided to give it a try. I didn't have all of the ingredients so I had to work around it.... 

INGREDIENTS: 

2 Cornish game hens
Salt & Pepper to taste
1 Lemon (didn't have a lemon but had a lonely clementine that I used)
4 sprigs fresh rosemary (I have no clue what this even is so I didn't use it. I used rosemary from the seasoning jar we had)
3 tablespoons olive oil (didn't measure just used what I thought was enough)
24 cloves garlic (didn't have real cloves so I used the jarred stuff. we like garlic so I just scooped what I thought was needed - didn't measure)
1/3 cup low-sodium chicken broth
1/3 cup white wine
4 sprigs fresh rosemary, for garnish (once again didn't have it, didn't use it)
PAPRIKA SPRINKLED OVER HENS

DIRECTIONS:

1. Preheat oven to 450 degrees F (230 degrees C). -- ( I USED CROCK POT. 4 HOURS ON LOW, 1 HOURS ON HIGH)
2. Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen (MY HENS WERE PARTIALLY FROZEN SO I COULDN'T PUT ANYTHING IN CAVITY).
3.  Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes (I USED CROCK POT).
4. Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
5. Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.

I will have to say it was easy and turned out pretty darn good! 

For the full recipe please visit: 
http://allrecipes.com/recipe/cornish-game-hens-with-garlic-and-rosemary/