Ingredients:

  • 4 Cornish Game Hens (approx. 1.25 lbs / 560g each), thawed
  • 2 tsp Kosher salt
  • 1 tsp Freshly cracked black pepper
  • 1 cup Unsalted high-fat European style butter, softened
  • 6 cloves Garlic, microplaned
  • 2 tbsp Fresh Rosemary, minced
  • 2 tbsp Fresh Thyme, minced
  • 1 tbsp Fresh Sage, finely chopped
  • 1 Lemon, zested and quartered
  • 1 small Yellow onion, quartered
  • 4 sprigs Fresh Rosemary
  • 8 cloves Garlic, smashed

Instructions:

  1. Remove hens from packaging and pat them bone-dry with paper towels, ensuring the area under the skin is also dry by gently sliding a finger between the breast and skin to loosen the membrane. Let sit at room temperature for 20 minutes.
  2. In a small bowl, combine the softened butter, microplaned garlic, minced rosemary, thyme, sage, and lemon zest. Whip with a fork until the herbs are evenly distributed.
  3. Season the cavities of the hens with salt and pepper. Stuff each cavity with lemon quarters, onion quarters, fresh rosemary sprigs, and smashed garlic cloves.
  4. Gently lift the skin over the breast and thighs. Spread approximately 2 tablespoons of the herb butter directly onto the meat under the skin of each bird. Rub the remaining butter over the exterior of the skin.
  5. Truss the hens with kitchen twine to ensure even cooking. Place hens on a rack in a roasting pan and roast at 400°F (200°C) for 50 minutes, or until the internal temperature reaches 165°F and the skin is mahogany brown.