Cornish Games Hens (Poussin) with Pesto

Total time: 60 minutes
    Small, perfectly roasted hens make an elegant presentation and are perfect individual servings (with maybe a snack leftover).  If yours are larger birds, one may be enough, (you can split it in half before roasting) or fix two and have cold chicken/game hen for lunch tomorrow!  Remember to put bowls for bones on the table - and wet towels for fingers.  The pesto under the skin keeps it moist and adds some summery flavor.

 Ingredients:

• 1 - 2 Cornish game hens or poussin (little chickens), depending on size. (mine are just over 1lb (500gr) each)
• 2 tbs pesto
• 1 tbs white wine
• 1 tbs olive oil
• 1/2 tsp paprika
• 1/2 cup (4oz, 120ml) white wine
• 1 tbs cornstarch (corn flour, maizena) dissolved in 2 tbs water
• 1/2 cup (4oz, 120ml) chicken stock.

 Instructions:

• Slip your finger under the skin on the breast and slowly loosen the skin as far as you can reach on either side of the breast bone. 
• In a small dish, mix pesto and wine. 
• Using a small spoon or your fingers, put as much pesto under the skin as you can easily manage.  Any leftover just put into the cavity.
• Tie legs closed and bend wings around and under the back - so it looks like they are lying there with their arms akimbo.  It keeps them from flapping and gives the hen something to rest on. 
• Lay the hens on a rack in a shallow baking pan. Rub them with the olive oil and sprinkle on the paprika. 
• Put into 400F (200C). Bake for 40 - 60 minutes, depending on size. 
• After 30 minutes, remove and pour the white wine over each hen. 
• Return and bake until done.  See techniques.  I recommend a meat thermometer.  Poultry is done with an internal temperature of 165F (74C)
• Remove hens, cover with foil to keep warm and let rest 5 - 10 minutes. 
• Pour pan juices into a small sauce pan.  Add chicken stock and bring to a boil. 
• Dissolve cornstarch in water and stir into pan to thicken gravy. 
• Serve birds with gravy on the side.