Ingredients:
16 cloves, garlic, peeled
16 lemon wedges
8 small Cornish hens, about 1 lb. each
2 tablespoons olive oil
3 garlic cloves, smashed
2 tablespoons chopped fresh rosemary or 1 teaspoon dried rosemary
2 tablespoons chopped fresh sage or 1 teaspoon dried sage
2 tablespoons chopped fresh tarragon or 1 teaspoon dried tarragon
2 tablespoons chopped fresh thyme or 1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
2 cups fat-free low-sodium chicken broth
2 tablespoons soy sauce, low sodium
2 tablespoons Worcestershire sauce
2 tablespoons all-purpose flour
1 tablespoon soft non-hydrogenated margarine
Directions:
Place 2 whole garlic cloves and 2 lemon wedges in each hen.
In a small bowl, combine oil,smashed garlic, rosemary, sage, tarragon, thyme, salt and pepper.
Gently separate skin from breast and thigh of each hen and rub meat with herb mixture.
Rub any extra over skin.
Arrange birds on baking sheets lined with parchment paper.
Roast birds in a preheated 400 F oven for 45 minutes or until well browned and cooked through.
Baste occasionally.
Place birds on a platter and transfer pan juices to measuring cup.
To make sauce, remove fat from pan juices.
Place juices in a saucepan with stock, soy sauce and Worcestershire sauce and bring to a boil.
Cook a few minutes.
In a small bowl, combine flour and margarine.
Stir into sauce and cook until just slightly thickened.
Adjust seasonings.
Serve hens with sauce on the side.
Servings: 8
Time preparation: 15 min.
Time total: 75 min.