Ingredients:

  • 4 (1.5 lb / 680g each) Cornish game hens
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup unsalted butter, softened
  • 2 tbsp fresh sage, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp lemon zest
  • 1/2 tsp sea salt

Instructions:

  1. Place the hen breast-side down. Using kitchen shears, cut along both sides of the backbone from the tail to the neck and remove the backbone entirely.
  2. Flip the hen over. Place the palm of your hand firmly on the breastbone and press down until the bird lies flat.
  3. Pat the skin thoroughly with paper towels to ensure a crispy crust.
  4. In a small bowl, mash together the softened butter, chopped sage, minced garlic, lemon zest, and sea salt until a uniform paste forms.
  5. Gently lift the skin over the breast and thighs and stuff about 1 tablespoon of the sage butter directly onto the meat.
  6. Rub the remaining butter generously over the exterior skin, covering every inch.
  7. Preheat oven to 425°F (218°C). Place a wire rack inside a roasting pan.
  8. Drizzle the hens with olive oil and sprinkle with kosher salt and cracked black pepper.
  9. Roast for 45–50 minutes. Use a meat thermometer to ensure the thickest part of the thigh reaches 165°F (74°C).
  10. Transfer the hens to a warm platter and let them rest for 10 minutes before carving to redistribute juices.