Rock Cornish Game Hens With Tarragon Butter
|Cornish game hens||2 , split in half as for broiling|
|Garlic||1 Clove (5 gm), sliced|
|Ground pepper||To Taste|
|Parsley||1 Tablespoon, finley minced|
Preheat the oven to 350 degrees.
Trim off the excess skin at the neck and the fat at the tail of each half of hen.
Rub the skin side with the cut garlic clove; salt and pepper lightly.
Place the hens, skin side up, in a lightly buttered baking dish, one and one-half to two inches deep.
Melt the butter in a small saucepan and add the tarragon and parsley.
Baste the hens well with the tarragon butter and roast for one hour, basting every fifteen minutes.