Guinea Hens with Lemon and Rosemary - three

Method

• Rub the hens with 2 tablespoons of the olive oil and season them with salt and pepper.
• In a large skillet, heat the remaining 2 tablespoons of olive oil.
• Add the hens 1 at a time and brown them over moderately high heat, about 4 minutes per side.
• Transfer the hens to a large roasting pan and let cool slightly.
• Pour off the fat from the skillet.
• Add 1/2 cup of the wine to the skillet and boil over high heat for 2 minutes, using a wooden spatula to scrape up the brown bits from the bottom.
• Preheat the oven to 400.
• Using a citrus zester, zest 3 of the lemons.
• Alternatively, remove the zest from 3 of the lemons using a vegetable peeler, then cut the zest into fine julienne.
• Thinly slice the remaining 2 lemons.
• Rub the hens with the rosemary.
• Put 2 garlic-clove halves and one-third of the lemon slices in each of the hen cavities.
• Tie the legs together and fold the wing tips underneath.
• Scatter the lemon zest over the hens.
• Pour the reduced wine into the roasting pan and add the remaining garlic cloves.
• Roast the hens for about 1 hour, basting after 15 minutes with 1/4 cup of wine.
• Baste 2 more times, until an instant-read thermometer inserted in an inner thigh registers 160.
• Transfer the guinea hens to a carving board, cover loosely with foil and let rest for 10 minutes.
• Pour the pan juices into a glass measuring cup and skim off the fat.
• Set the roasting pan over 2 burners.
• Add the remaining 1/2 cup of wine and boil over high heat, scraping up the brown bits, until almost evaporated.
• Pour in the reserved pan juices and simmer the sauce for 2 minutes.
• Strain the sauce into a warmed gravy boat and season with salt and pepper.
• Carve the hens and serve with the pan sauce.