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Cornish Hens With Tomato~ Basil & Lemon Stu

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      Title: CORNISH HENS WITH TOMATO~ BASIL & LEMON STU
 Categories: Low-fat/low, Garlic, Cornish hen
      Yield: 8 Servings
 
      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 ts 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
  tablespoons of water in 8-inch square baking dish. Trim top 1/2 inch
  from each bulb of garlic, keeping cloves intact. Arrange cut side
  down in prepared dish; add 1 sprig rosemary. Cover with foil and bake
  45 minutes or until very soft.
  
  4. Let hens stand covered 15 minutes.  cut in half; remove and
  discard skin and wind tips.  Arrange halves on 8 dinner plates and
  spoon tomato stuffing on top. Serve with 1 bulb garlic on each plate
  for dinners to squeeze softened cloves out of skins onto hens.
  
  Recipe By     : Rosie Daley
 
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