Cornish Game Hen With Prosciutto and Rosemary

• 1 Cornish game hen, about 1 pound, with giblets
• Salt to taste if desired
• Freshly ground pepper to taste
• 1 thin slice prosciutto, about 1 ounce
• 1 sprig fresh rosemary or 1/2 teaspoon dried, chopped rosemary
• 2 teaspoons olive oil
• 1 small onion, peeled and cut in half
• 1/4 cup fresh or canned chicken broth

1. Preheat oven to 425 degrees.
2. Sprinkle game hen inside and out with salt and pepper.
3. Stuff the cavity with the whole slice of prosciutto and rosemary sprig.
4. It is best to truss the hen with string or skewers.
5. Rub oil over outside of hen and arrange it on one side in a baking dish.
6. Scatter onion halves, liver and gizzard around the bird.
7. Place dish in the oven and bake 15 minutes.
8. Turn it to the other side and cook 15 minutes, basting often.
9. Remove hen and pour off the fat from the dish.
10. Place hen breast side up in the dish and pour broth around it.
11. Place in oven and continue baking 10 minutes.
12. Remove and discard trussing string and serve.

cornish game hen, salt, freshly ground pepper, thin slice prosciutto, rosemary, olive oil, onion, chicken broth

Taken from cooking.nytimes.com/recipes/2261 (may not work)