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1
Preheat the oven to 375 degrees F.
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2
Prepare the hens: In a mini food processor, pulse the garlic and 1 teaspoon salt to a paste.
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3
Using your fingers, make a pocket between the flesh and the skin of each Cornish hen.
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4
Stuff half the garlic paste between the skin and the flesh of the hens, evenly covering by pushing the paste along the flesh from the outside.
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5
Rub both hens all over with olive oil and sprinkle with salt and a grind of pepper.
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6
Cross the legs of each hen and tie together with kitchen string.
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7
Set aside and allow to come to room temperature for about an hour.
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8
In a baking dish large enough to hold both hens, mix together the remaining garlic paste, the bell pepper, onions, cayenne pepper, paprika, a pinch of salt and a grind or 2 of pepper.
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9
Place the prepared hens on top of the vegetables in the pan and slowly pour in 2 cups chicken stock.
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10
Place in the oven and cook until the temperature reaches 160 degrees F between the leg and the body of the hen when tested with an instant-read thermometer, about 40 minutes.
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11
Remove the hens from oven and remove from the pan to a plate.
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12
Cover lightly with aluminum foil to keep them warm while making the gravy.
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13
In a medium saute pan, melt the butter over medium heat.
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14
Add the vegetables from the baking dish and the flour.
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15
Whisk the flour briskly until it is combined with all the pan contents.
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16
Add the wine and let reduce.
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17
Take a sip of wine for yourself; you've worked hard.
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18
Stir in the remaining 1 cup chicken stock.
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19
Taste and season with salt and pepper, and then cook until the sauce has thickened to a gravy consistency, about 5 more minutes.
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20
To serve, remove the aluminum foil from the hens.
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21
Remove the string and cut in the birds in half.
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22
Pour the gravy over the top and garnish with chopped parsley.
