CORNISH HENS with HERB BUTTER

Cornish Hens with Herb Butter

Makes 6 servings

6 Rock Cornish hens (about 3/4 to 1 pound each)

1 teaspoon salt, more or less to taste

1/2 teaspoon cayenne

1-1/2 sticks unsalted butter, softened

1 cup chopped parsley

1/2 cup snipped fresh chives

2 tablespoons chopped fresh rosemary

3 tablespoons chopped fresh thyme

2 tablespoons chopped fresh sage

3 tablespoons olive oil

1-1/2 tablespoons crumbled dried sage

Rinse the birds under cool water and pat dry. Sprinkle each, outside and inside the cavity, with the salt and cayenne.

In a food processor, combine the butter, parsley, chives, rosemary, thyme and fresh sage and pulse several times to combine. Carefully separate the skin from the breast of each bird and spread about two tablespoons of the herb butter between the skin and breast. Smooth out the skin and truss.

Preheat the oven to 450 degrees.

Rub oil over the birds and sprinkle with more salt and cayenne if desired. Rub the dried sage evenly over each bird and plate in a roasting pan. Roast for 20 minutes.

Reduce the heat to 350 degrees and continue cooking until the juices run clear when pricked with a fork or pointed knife, about 40 more minutes. Baste with the pan juices during the cooking time. Serve on a bed of fresh herbs.