Servings: 2 to 4

1 ½ lb. Rock Cornish Game Hen, halved and rinsed 1 ½ lb. Rock Cornish Game Hen, halved and rinsed
1 ½ Tbls. Olive or avocado oil 1 ½ Tbls. Olive or avocado oil
¼ Cup dry white wine ¼ Cup dry white wine
½ Teas. Rosemary, chopped fine ½ Teas. Rosemary, chopped fine
½ Bay leaf ½ Bay leaf
8 Scallions, include 1” of green part 8 Scallions, include 1” of green part
2 Tbls. Cold unsalted butter, cut into bits 2 Tbls. Cold unsalted butter, cut into bits
Lemon juice to taste Lemon juice to taste
1 Teas. Minced scallion green 1 Teas. Minced scallion green

Pre heat oven to 450 degrees.
Pat the hen dry. In a heavy ovenproof skillet heat the oil over moderately high heat and brown the hen turning it.
Transfer hen to a dish, deglaze the pan with wine scraping up brown bits.
Arrange hens skin side up in the skillet. Sprinkle the hen with rosemary, salt and pepper to taste. Add the bay leaf and put in the oven and reduce the temperature to 375 degrees. Roast the hen for 10 minutes, basting it once and if needed add a little water to keep a ½ cup of liquid in pan and add scallions. Roast another 20 minutes.
Baste again. Transfer hen to dish.
Discard the bay leaf, bring the the liquid to a boil, reduce it until it has thickened slightly.
Whisk in butter and lemon juice and season the sauce with salt and pepper to taste.
Spoon sauce over hen San sprinkle minced scallion greens on top.