Herb Cheese Game Hens
|Rock cornish game hens||3 Pound, thawed if frozen (2 Whole, 1 1/2 Pound Each)|
|Ground nutmeg||To Taste|
|Creamy appetizer cheese flavored with garlic and herbs||5 Ounce (1 Package)|
|Butter/Margarine||2 Tablespoon, melted|
|Crusty french bread||1|
Remove game hen necks and giblets; reserve for other uses, if desired.
Rinse hens inside and out; pat dry.
Lightly sprinkle with pepper and nutmeg.
Cut cheese into 2 equal portions; place one portion in body cavity of each hen.
Truss body cavities, then bend wings akimbo.
Place hens, breast down, on a rack in a shallow roasting pan.
Brush with butter.
Roast, uncovered, in a 425° oven for 30 minutes.
Turn hens over, baste with pan drippings, and continue to roast until meat near thighbone is no longer pink when slashed (20 to 30 more minutes).