1. Whisk together wine, vinegar, garlic, pepper and dried rosemary in a medium bowl. Add oil and blend well. Set aside 1 cup of marinade for basting, and add remaining marinade and hens to large zippered plastic bag. Refrigerate 30 minutes to 12 hours, turning occasionally.
2. Preheat oven to 350° F. Cut long green end from 2 scallions, and tear each lengthwise into 2 long strips. Using the strips, tie together sprigs of rosemary and 2 scallions. Mince the white parts of the scallions and add to reserved marinade.
3. Place a rosemary/scallion bouquet in the cavity of each hen, and roast hens, basting occasionally with reserved marinade, for 1 hour or until a meat thermometer inserted in the thickest part of thigh registers 180° F.

This recipe is also available on our Hispanic website, Gallina Festiva con Hierbas.

Holiday Herbed Hens

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Holiday Herbed Hens
By Lauren | May 19, 2007, 6:32 pm | Upper Darby, PA

I love this dish!! I made this on Valentines day for dinner, and we make it every year. Very romantic dinner for two.

LOVE, LOVE, LOVE IT!
By Lynn Godfrey | February 6, 2007, 11:21 am | Millsboro, DE

I served this elegant presentation to dinner guests over New Year's Eve and received rave reviews. I plan to prepare it again to celebrate Valentine's Day with loved ones. Wanted to suggest this idea for entertaining the boss, having friends over, a special family dinner celebration, or a romantic dinner with someone special!