- 4 small game hens
- 4 tablespoons butter
- 2 tablespoons chopped fresh herbs, such as tarragon, parsley, basil, thyme
- 8 whole basil leaves
- 1 small clove garlic, very thinly sliced
- Salt and pepper
Wash hens and pat dry. Season the inside cavity with salt and pepper and arrange in the baking dish.
Mix butter with the chopped herbs. Separate some of the top skin of the birds. Push small amounts of butter mixture under the skin of the breasts, then tuck a few thin slices of garlic under the skin of each breast. Carefully slide one small whole basil leaf under the skin of each breast.
Pat any remaining butter over the outside of the hens and sprinkle lightly with salt and pepper.
Roast for 1 hour, or until the hens are nicely browned and juices run clear.
Serves 4 to 6.