<p>The holiday season is starting – which means family, friends, partying, decorating, cooking, baking, shopping, wrapping, mailing and on and on. With so much going on, you’ll need to start planning now in order to enjoy the holidays stress-free! Knock one thing off your to-do list by sorting out your menu plan early. From Chef Neil in our Alberta stores, this Cornish Game Hen recipe is sure to make your gathering the most impressive of all.<span id="more-595"></span></p> <h4>Cornish Game Hens with Garlic & Rosemary</h4> <ul> <li>4 Cornish game hens</li> <li>Salt and pepper to taste</li> <li>1 lemon, quartered</li> <li>4 sprigs fresh rosemary</li> <li>8 sprigs of fresh thyme</li> <li>3 tablespoons olive oil</li> <li>15 cloves garlic</li> <li>1/3 cup white wine</li> <li>1/3 cup low-sodium chicken broth</li> <li>4 sprigs fresh rosemary, for garnish</li> <li>1 tbsp cornstarch</li> </ul> <p>Preheat oven to 450 degrees F on convection roast.</p> <p>Remove hens from the fridge for about 40 minutes, then rub hens with 1 tablespoon of olive oil.</p> <p>Lightly season hens with coarse salt and fresh ground pepper.</p> <p>Place 1 lemon wedge, 1 sprig rosemary and two sprigs of thyme in cavity of each hen. Arrange in a large roasting pan, and arrange garlic cloves around hens.</p> <p>Place in preheated oven for 25 minutes.</p> <p>Reduce oven temperature to 325 degrees F still on convection roast.</p> <p>In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens.</p> <p>Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear.</p> <p>Baste with pan juices a couple of times during the cooking process.</p> <p>Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm.</p> <p>Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce.</p> <p>Add cornstarch mixed with a bit of cold water and bring back to a boil. Reduce heat and simmer until sauce thickens slightly.</p> <p>Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens, garnish with rosemary sprigs and serve.</p> <p><em>Recipe courtesy of Chef Neil Stuart</em></p>