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.
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.
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.
Servings Per Recipe 4
Amount Per Serving (* % of Daily Value)
Total Fat34.9g (0%)
Saturated Fat 6.8g (0%)
Trans Fat 0g
Total Carbohydrate5g (0%)
Dietary Fiber 1g
Vitamin A %
Vitamin C %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.
Lauren - Upper Darby, PA
5/19/2007 6:32:30 PM
I love this dish!! I made this on Valentines day for dinner, and we make it every year. Very romantic dinner for two.
Lynn Godfrey - Millsboro, DE
2/6/2007 11:21:51 AM
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!