Roasted Cornish Game Hens
- 4 cornish game hens
- 4 tsp finely chopped fresh sage
- 4 tsp chopped fresh thyme
- salt and pepper
- 1 TBS unsalted butter
Poultry shears, remove backbones from hens but cutting along both sides. breast side up and flatten the breastbone down. Split each hen in two along breastbone, extend wings on each side and chop off last 2 joints if desired. Discard any large fat. chop or break backbone into 2 small pieces, set aside
Combine sage and thyme with 1 TBS salt and 1 tsp pepper. Pat hens dry and rub herb mix on both sides of hens. Arrange hens skin side up on rimmed baking sheet and chill uncovered 10 hours.
Let hens come up to room temp 1 hour. Rack center of oven, 450.
Melt 1 TBS butter, brush lightly over the hens. Roast, rotating pan halfway through. 175-180, 30 mins. Let rest 5 mins.