Method:Braising

1. Formula

1. 40 cloves garlic, large cloves halved
2. 13 sprigs fresh oregano
3. 1 large yellow onion, peeled and cut into 1/4-inch half moons
4. 1 rib celery, cut into 1/4-inch crescents
5. 2 dried bay leaves
6. 3 Cornish game hens
7. 3 lemons cut into quarters lengthwise
8. 1/4 cup dry white wine
9. 1/2 cup homemade chicken stock, or canned low-sodium chicken broth
10. 1 1/2 teaspoons unsalted butter, melted

2. Nutrition Information

• Calories: 218 kcal
• Carbohydrates: 10 g
• Dietary Fiber: 1 g
• Fat: 5 g
• Protein: 29 g
• Sugars: 2 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Preheat oven to 425 degrees F. 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.
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.
3. Tie each hen's legs together with kitchen twine. Tuck wings under breast; place hens in pan over the garlic mixture.
4. Add wine and 1/2 cup chicken stock to pan. Brush the skin with melted butter; transfer pan to oven.
5. Cook, basting occasionally and adding more chicken stock to pan if dry, until golden brown and internal temperature reaches 165 degrees 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.

4. Remark