INGREDIENTS

INSTRUCTIONS

Preheat oven to 400 degrees.  In a pot of boiling water blanch garlic
cloves for 30 seconds. Remove  to ice bath to stop cooking. Remove
skins  In a small bowl, combine softened butter, lemon zest, salt and
pepper.  Loosen the skin of the hens by slipping your fingers between
the meat  and skin of the breast and legs. Rub the butter mixture under
the  skin of each hen. Place a fresh sage leaf under the skin on each
breast half and at each leg.  Place hens, head to toe, in roasting pan.
Place garlic cloves inside  the cavities and surrounding each hen.
Roast hens for 25 to 30 minutes at 400 degrees, until juices run  clear
when thigh is pierced.  Remove hens and garlic from roasting pan to
platter. Pour off fat and  juices into defatting cup.  Place roasting
pan over heat. Pour in 1/2 cup white wine to deglaze.  Reduce until
almost evaporated, scraping up the brown bits from the  bottom of pan.
When reduced, add 1 cup chicken stock and any juices  that have settled
in the defatting cup and from the platter. Mix  together 2 tablespoons
arrowroot and 2 tablespoons water. Add to  sauce and bring to a boil to
achieve full thickening power.  Cut hens in half down breast bone and
back bone. Serve half a hen per  guest. Serve pan sauce on side.
Yield: 4 servings  Converted by MC_Buster.  Recipe by: COOKING LIVE
SHOW #CL9251  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 10243
Calories From Fat: 7056
Total Fat: 792.5g
Cholesterol: 3722.2mg
Sodium: 19561.2mg
Potassium: 4017.7mg
Carbohydrates: 114.3g
Fiber: 3.5g
Sugar: 6.3g
Protein: 655.6g