Unlike Frank Constanza, I was aware of what Cornish Game Hens were...and I'd even had one once...but I had never attempted them myself. So when I saw a huge display of them at the store (overflowing I might add, meaning no one was else was trying to make them either) I figured it was time.
First things first, you need to clean and 'empty' the little chickens just like you would with any whole piece of poultry. Then preheat the oven to bake at 450 degrees. Next you want to season the birds' skin with just a little olive oil, salt and pepper. Next you place a fresh lemon wedge, two sprigs of rosemary and one of thyme inside the cavity of the birds. Jarred spices are ok a lot of the time, but here I'd opt for the real deal simply because you really want that flavor to permeate while the hens are roasting. Place your new little friends in the roasting pan and put them in the oven for about 20 minutes.
While that is happening you can mix together some white wine (dry people, always DRY) at your discretion, 1/3 cup chicken broth and about 1/4 cup olive oil. After the 20 minutes have passed, you want to reduce the oven temp to 350/375 degrees and pour the mixture over the hens and into the pan. Next, place some cloves of garlic into the juices around the birds and return it all to the oven. *see below*
You want to them roast them for about another 30 minutes, though that can differ so have the thermometer nearby. When they are close to your preferred temp, pull them out and cover them with foil. Drain the juices from the pan, garlic included, and throw that into a small saucepan and boil them for a few minutes to thicken it into a sauce you can serve with the chicken. Presentation can either be friendly - a chicken on a plate, the end - or formal - cut each one in half before serving.
So next time you see them at the store, don't be afraid. They are affordable and seem decadent, so impress your guests with their own individual bird! Served with couscous and green beans.