|2||PERDUE® Fresh Whole Cornish Hens, Twin Pack|
|2||cups dry white wine|
|1/4||cup balsamic vinegar|
|1||tablespoon crushed garlic|
|1||tablespoon ground black pepper|
|1||tablespoon dried rosemary|
|2/3||cup olive oil|
|8||sprigs fresh rosemary|
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.