My true love gave to me three French Hens. On the First Day, we are given the birth of Jesus Christ, on the second the Word Of God, the Holy Bible. On this, the Third Day of Christmas, the Holy Spirit comes to us bearing gifts from above.
The gifts of the Holy Spirit are fundamental to God’s Plan of salvation. These gifts are Faith, Hope and Love. Faith in the Lord, Hope in the Lord and Love for one another as the Lord loves us. To love those we call friend is easy. To love those we know not is far more difficult. To love those who wish to do us harm goes against our natural instinct of survival. Yet to survive at the expense of our soul is far to great a price to pay.
When we open ourselves up, the God of Hope will fill us with great joy and a peace only faith can deliver. Only then shall we abound in hope, with faith that fills the world with ever lasting love.
A day with such priceless gifts from above deserves a meal that is extra special. These might not be French Hens, but they are beautifully delicious.
Three Garlic Rosemary Game Hens
1 large head Garlic
1 Lemon, quartered
3 Cornish Game Hens
2 tablespoons Olive Oil, divided
Garlic Powder to taste
Salt to taste
Black Pepper to taste
3 sprigs Fresh Rosemary
1/2 cup White Wine
1/2 cup Chicken Stock
Fresh Rosemary Sprigs for garnish
Heat oven to 450 degrees.
Break apart garlic head, peel cloves and set aside. Cut lemon into quarters, set aside.
Rub hens with 1-1/2 tablespoons of the olive oil. Lightly season hens with garlic powder, salt and pepper.
Place 3 of the lemon wedges, 1 each into the cavity of the hens along with a rosemary sprig. Reserve remaining lemon wedge for later.
Arrange hens inside a large, heavy roasting pan. Scatter garlic cloves around hens. Place hens in the heated oven. Roast for 30 minutes.
In a bowl, squeeze juice from remaining lemon wedge. Whisk in the wine, chicken stock, and remaining 1/2 tablespoon of oil. Evenly pour mixture over hens.
Continue roasting about 30 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
Lift hens from the roasting pan, pouring any cavity juices back into the pan. Place hens on a platter and tent with foil to keep warm.
Transfer pan juices with garlic cloves to a medium saucepan; bring to a boil and cook until the liquids are reduced to a sauce consistency.
Spoon pan sauce and garlic over the hens. Garnish with rosemary sprigs.