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Award Winning Cornish Hens

    Ingredients

    Directions

    To split hens: Cut hens along backbone. Place on cutting board  cut side down. Flatten with the heel of your hand by pressing down on the breastbone until  you hear it crack.
    Heat oven to 400o.
    Lift breast skin away from flesh of hens and insert about 1 teaspoon of the garlic/herb  butter under the skin of the hen.
    Repeat with another teaspoonful in the other side of the breast.
    Replace skin, trying to enclose "stuffing" tightly.
    Repeat with other hen.
    Brush both hens with the remaining butter making sure that the thighs are well covered.
    Place hens skin side up in a roasting pan on the roasting rack and sprinkle with black  pepper.
    Roast for about 30 minutes, basting every 5 minutes with the pan drippings.
    Check for doneness by inserting a fork where the leg meets the thigh.
    If the juices run clear then the hens are done.
    Remove from the oven and cool for 5 - 10 minutes to let the juices settle.
    Serve immediately
     

    I once won a recipe contest with this recipe! A weekend for two in a ritzy hotel here  in Montreal, with a day of pampering in their beauty salon. Give the recipe a try, maybe  someone special will award you with a day of pampering afterwards!

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