This is what I did differently:
First, I soaked the hens in a sea salt brine with pepper, dried rosemary, garlic powder and celery salt for about an hour and a half. During the preparation, I added a little pepper, celery salt, dried rosemary and poultry seasoning to the rub and I also added a can of chicken broth to bottom of the roasting pan. The hens I tied up on the end with a couple poultry skewers and some cooking twine and I crushed the garlic cloves a little with a mallet before putting them in the roasting pan. Lastly, since I was only cooking two hens instead of four, I used the other two slices of lemon and squeezed the juice into the roasting pan to add some extra flavor!
The cooking part I left the same except I cooked the hens breast down. When I made the sauce I used chicken granules and a 1/3 cup water instead of broth and I added double the amount of wine.
During the last 10 minutes I flipped the hens over in the pan and turned on the broiler to brown the breas
Date Posted: Feb. 20, 2008
Cooking Level: Intermediate