Ingredients

6 Cornish hens, thawed if frozen
Salt and freshly ground black pepper
3/4 cup butter, softened
1 cup chopped fresh parsley
1/2 cup snipped fresh chives
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
6 tablespoons chopped fresh sage
3 tablespoons olive oil

Directions

Preheat oven to 450 F. Season hens, inside and out, with salt and pepper, to taste.

In a food processor or blender, combine butter, parsley, chives, rosemary, thyme and 2 tablespoons of the sage. Process to form a paste and set aside.

With your fingers, carefully separate skin from breast of each hen. Spread about 2 tablespoons of the butter mixture between skin and breast. Smooth skin back into place and truss hens.

Rub hens with olive oil and remaining 4 tablespoons of sage. Place in roasting pan. Roast for 20 minutes. Reduce heat to 350 F and roast until juices are clear when the thickest part of the thigh is pierced with fork, about 40 minutes. Baste frequently with pan juices. Remove to platter.

Makes 12 servings.