Here's what you'll need.
Cornish Game Hens pictured. Rinse and pat completely dry. Inside and out. Coat them with garlic olive oil and season them inside and out. Place 1/2 sliced lemon and Rosemary sprigs deep inside each one.
Create your broth.
Carefully lift the skin of the hens and smear 1 pad butter per hen.
Place hens on rack over broth but don't allow hens to touch either your broth or each other.
Do this by using a large disposable pan and a lifted rack.
Roast your hens uncovered at 425° for 60 minutes. Baste occasionally. You'll want a crisp on your skin.
Strain your broth and drippings from your garlic and reserve both separately. Thicken your broth on stove top. You'll use this reduction to drizzle over your hens upon serving.
Split hens in half lengthwise with a large knife.
Serve hens over beds of stuffing with spuds. Scatter garlic on plate and drizzle reduction over dish. Enjoy!
