Cornish Hens with Tomato, Basil and Lemon Stu

Published: November 11, 2007, 4:28 pm

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 t 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

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