Cornish Hens with Herb Butter

Rinse the birds and pat dry.

Sprinkle the cavity of each bird with salt and pepper.

Process to a paste the butter, parsley, chives, rosemary, thyme, and fresh sage in a food processor fitted with a steel blade. Carefully separate the skin from the breast of each bird.

Spread about 2 tablespoons of the herb butter between the skin and breast of each bird. Smooth the skin into place and truss.

Preheat oven to 450F.

Rub the oil over the birds and sprinkle with salt and pepper. Finally, rub the dried sage evenly over each bird and place in a roasting pan.

Roast for 20 minutes. Reduce the heat to 350F. Continue roasting until juices run clear when the thickest part of a thigh is pierced, about 40 more minutes. Baste frequently with the pan juices.

Serve immediately.

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