Cornish Hens with Herbs

1

(if using dried herbs, use 1 teaspoon of each).

2

Place 2 whole garlic cloves and 2 lemon wedges in each hen.

3

In a small bowl, combine oil,smashed garlic, rosemary, sage, tarragon, thyme, salt and pepper.

4

Gently separate skin from breast and thigh of each hen and rub meat with herb mixture.

5

Rub any extra over skin.

6

Arrange birds on baking sheets lined with parchment paper.

7

Roast birds in a preheated 400 degree oven for 45 minutes or until well browned and cooked through.

8

Baste occasionally.

9

Place birds on a platter and transfer pan juices to measuring cup.

10

To make sauce, remove fat from pan juices.

11

Place juices in a saucepan with stock, soy sauce and worcestershire sauce and bring to a boil.

12

Cook a few minutes.

13

In a small bowl, combine flour and margarine.

14

Stir into sauce and cook until just slightly thickened.

15

Adjust seasonings.

16

Serve hens with sauce on the side.