Roast Rock Cornish Hens
|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Dried tarragon||1 Tablespoon|
|Frozen rock cornish hens||7 1⁄2 Pound, thawed (6 hens, each about 1 1/4 pounds)|
|Garlic||6 Clove (30 gm), peeled|
|Garlic salt||To Taste|
About 1 hour and 15 minutes before serving: Preheat oven to 400°F.
In saucepan, melt butter; add wine, 1 tablespoon dried tarragon.
In each hen, place 1 garlic clove, 1 teaspoon dried tarragon, 1/4 teaspoon salt, 1/8 teaspoon pepper.
Sprinkle outside liberally with garlic salt.
In large shallow open pan, without rack, roast Cornish hens 1 hour or until well browned and drumstick twists easily out of thigh joint, basting several times with sauce.
Serve hens with drippings.