"The fragrant roasted birds are served with a pan sauce containing whole garlic cloves. Accompany the hens with a crusty garlic bread to mop up the sauce, and pour a light Chianti throughout the meal...."
INGREDIENTS
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4 1 1/4- to 1 1/2-pound Cornish game hens, giblets removed
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1 lemon, cut into 4 wedges
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4 large fresh rosemary sprigs
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3 tablespoons olive oil
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24 garlic cloves, peeled
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1/3 cup dry white wine
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1/3 cup canned low-salt chicken broth
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Additional rosemary sprigs (for garnish)