• Step 1

  Preheat oven to 450 degrees. Place mirepoix in large roasting pan; season with 1 Tbsp basting oil.

• Step 2

  Rub hens with remaining basting oil; season with salt and pepper. Arrange on mirepoix; tie hen legs together with kitchen string.

• Step 3

  Roast 15 min on center rack of oven. Reduce heat to 350 degrees; roast about 40 min, until internal temp of hens reaches 165 degrees (check by inserting thermometer halfway into thickest part of meat, between breast and leg, not touching any bone).

• Step 4

  Remove from oven; let rest 10 min before carving. To serve: Quarter hens by removing legs and cutting body in half. Keep warm while preparing gravy.

• Step 5

  Make gravy: Place roasting pan on stovetop over MED and brown mirepoix, 2-3 min, stirring frequently. Add wine, stirring to loosen browned bits on bottom of pan. Cook until almost dry, 3-4 min. Add gravy. Bring to simmer; simmer 3-5 min to heat through. Adjust consistency by adding 1/2 -1 cup chicken broth if needed.

• Step 6

  Strain vegetables from sauce. Blend until smooth; add back to gravy.

Note: When servings & ingredients are modified, nutrition & directions may vary.