Poussins aux Herbes de Provence Roasted Cornish Hens - 'French Style' Yield: Serves 4 Ingredients: 4 Cornish Hens - washed and patted dry 6 cloves Fresh Garlic - finely minced 1 Bunch Fresh Basil 1 Bunch Fresh Thyme 1 Bunch Fresh Rosemary ½ Cup Dry White Wine ½ Cup Olive Oil 6 Tbs Butter - melted 4 Tbs Dijon Mustard 3 Tbs Balsamic Vinegar 1 Tbs Herbes de Provence Juice of 1 Lemon Kosher Salt to taste Fresh Ground Black Pepper to taste Preparation: 1) Place the olive oil and lemon juice in a large mixing bowl and thoroughly combine 2) Season your hens on all sides with salt and pepper to taste 3) Toss the hens in the olive oil/lemon juice until well coated - Cover and allow to marinate at room temperature for 2 hours - NOTE: Turn the hens every 30 minutes or so to keep them coated 4) Preheat oven to 450ºF 5) Remove the hens from the marinade (RESERVE THE REMAING MARINADE) and place them on a rack in a foil lined roasting pan leaving at least 2 inches clear on all sides 6) Divide the basil, thyme, and rosemary equally and stuff into the cavities of the hens - Coat each hen with 1 Tbs of the Dijon mustard - OPTIONAL: You can truss the hens if you wish 7) Place in the top third of the oven and allow to roast for 20 minutes 8) Add the minced garlic, melted butter, balsamic vinegar, and herbes de provence to the reserved marinade and whisk to combine 9) After the hens have roasted for 20 minutes, reduce heat to 350ºF and baste the hens with marinade mixture 10) Continue to roast the hens (basting with the marinade mixture every 10 minutes or less) until the hens are cooked through (apx 45-50 minutes) - NOTE: A meat thermometer inserted into the thickest part of the thigh should register 160ºF and juices should run clear) 11) Remove from oven and transfer to a serving dish - Loosely tent with aluminum foil and set aside until needed 12) Transfer the remaining marinade mixture and the drippings from the roasting pan to a small sauce pan - Add the white wine - Place over medium high-heat and bring to a boil 13) Allow to boil (stirring frequently) for 5 minutes 14) Serve 1 hen whole or halved per guest drizzled with the wine sauce and some lemon wedges Taz Doolittle www.TazCooks.com .