Herbed Cornish Hens
|Kosher salt||1⁄2 Teaspoon (Coarse Salt)|
|Ground sage||3⁄4 Teaspoon|
|Ground black pepper||1⁄2 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Dried rosemary||1⁄2 Teaspoon, crumbled|
|Cornish hen||3 Pound, split and skinned (2 In Number, 1 1/2 Pound Each)|
|Olive oil||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
1 ln a small bowl, combine the salt, sage, allspice, pepper, and rosemary.
Coat the hens first with the oil, then with the herb mixture, rubbing them well.
Coverthe hens with plastic food wrap and refrigerate for at least 1 hour orup to 3 hours.
2 Preheatthe broiler, settingthe rack 8 inches from the heat.
Arrange the hens on a broiler pan and broil for 8 minutes, then them turn over and broil 7 to 8 minutes longer or until the juices run clear when a thigh is pricked with a fork and a leg moves easily in its socket.
If the hens are overbrowning, tent them with aluminum foil during the last few minutes of broiling.