Roasted Cornish Games Hens (Poussin)

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.

 Ingredients:

• 2 Cornish game hens or poussin (little chickens)
• 2 tbs olive oil
• 1 tbs lemon juice
• 1/2 cup (4oz, 120ml) red wine
• 2 tsp Dijon-style mustard
• 2 tsp dried rosemary
• 2 tsp dried thyme
• 2 tsp dried sage

 Instructions:

• Wash hens and pat dry with paper towels.
• Mix 1 tbs oil with lemon juice and 1 tsp each of the herbs.
•  Divide herb mixture and put half into each of the hens. 
• Tie legs close 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 them on a rack in a shallow baking pan. 
• Mix the remaining oil, herbs, mustard and red wine and brush on hens. 
• Put into 400F (200C). Bake for 50 - 60 minutes, basting every 15 minutes with wine mixture, until done.  See techniques.  I recommend a meat thermometer.