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1
Preheat oven to 400 degrees.
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2
In a pot of boiling water blanch garlic cloves for 30 seconds.
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3
Remove to ice bath to stop cooking.
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4
Remove skins
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5
In a small bowl, combine softened butter, lemon zest, salt and pepper.
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6
Loosen the skin of the hens by slipping your fingers between the meat and skin of the breast and legs.
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7
Rub the butter mixture under the skin of each hen.
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8
Place a fresh sage leaf under the skin on each breast half and at each leg.
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9
Place hens, head to toe, in roasting pan.
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10
Place garlic cloves inside the cavities and surrounding each hen.
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11
Roast hens for 25 to 30 minutes at 400 degrees, until juices run clear when thigh is pierced.
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12
Remove hens and garlic from roasting pan to platter.
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13
Pour off fat and juices into defatting cup.
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14
Place roasting pan over heat.
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15
Pour in 1/2 cup white wine to deglaze.
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16
Reduce until almost evaporated, scraping up the brown bits from the bottom of pan.
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17
When reduced, add 1 cup chicken stock and any juices that have settled in the defatting cup and from the platter.
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18
Mix together 2 tablespoons arrowroot and 2 tablespoons water.
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19
Add to sauce and bring to a boil to achieve full thickening power.
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20
Cut hens in half down breast bone and back bone.
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21
Serve half a hen per guest.
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22
Serve pan sauce on side.
