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| 40 |  | cloves garlic, large cloves halved |
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| 13 | | sprigs fresh oregano |
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| 1 | | large yellow onion, peeled and cut into 1/4-inch half moons |
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| 1 | | rib celery, cut into 1/4-inch crescents |
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| 2 | | dried bay leaves |
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| 3 | | Cornish game hens |
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| 3 | | lemons, cut into quarters lengthwise |
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| 1/4 | | cup dry white wine |
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| 1/2 to 1 | | cup Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat |
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| 1 1/2 | | teaspoons unsalted butter, melted |
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| | 1. Preheat oven to 425°. Cut 6 garlic cloves crosswise into very thin slices. Set aside in a small bowl. In another small bowl, set aside 12 cloves. Pick leaves from 3 or 4 springs oregano, and set aside in a small bowl. Place remaining garlic cloves and oregano, onion, celery, and bay leaves in the bottom of a medium nonstick roasting pan. |
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| | 2. With your finger, gently loosen the skin on the breast of the hens. Gently slide a few garlic slices and a few oregano leaves under the skin in a single layer. Place 4 garlic cloves, 1 sprig oregano, and 2 lemon wedges in the cavity of each hen; set aside remaining lemon wedges. |
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| | 3. Tie each hen’s legs together with kitchen twine. Tuck wings under breast; place hens in pan over the garlic mixture. |
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| | 4. Add wine and 1/2 cup chicken stock to pan. Brush the skin with melted butter; transfer pan to oven. |
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| | 5. Cook, basting occasionally and adding more chicken stock to pan if dry, until golden brown and internal temperature reaches 165° when measured with a meat thermometer, 45 to 60 minutes. Remove hens from pan, and set aside on a board to rest 5 minutes before serving with reserved lemon wedges. |
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| | | Per serving: 438 calories, 27 g fat, 119 mg cholesterol, 10 g carbohydrate, 49 mg sodium, 36 g protein, 1 g dietary fiber.
WW Points: 11
Cal: 438 ; Fat: 27 ; Fiber: 1 |
