"Now the little rooster was all alone with the dead little hen. He dug a grave for her and laid her inside. Then he made a mound on top, and sat on it, and grieved there so long that he too died. And then everyone was dead."
~ The Death of the Little Hen
- 6 Cornish game hens
- 10 teaspoons spice rub (I used the P-Dub Rub from Pig Wizard)
- 10 garlic cloves, peeled and pressed
- 3/4 cup sweet white wine (I used a local Muscat wine)
- 3/4 cup dry white wine (I used a local Sauvignon Blanc)
- 3 Tablespoons olive oil
- 6 Tablespoons fish sauce (the Colatura di Alici was the closest approximation to the ancient Roman garum, a fish sauce that was used in almost all ancient Roman dishes)
- 6 teaspoons softened butter
- 4 small apples and 4 small lemons (for stuffing the birds, you can use onions or anything else that will fill the cavity)
- fresh herbs (for stuffing the birds, I used fresh rosemary from the garden)
- Also needed: six 9" length of 100% cotton twine, roasting pan
Remove giblets from the Cornish game hens and stuff them with apple, lemon, and fresh rosemary. Use the twine to truss the hens. Place them a roasting pan.
Rub 1 teaspoon of softened butter into the skin of each bird. Sprinkle the spice mixture and pressed garlic over the top. Gently massage the spices over the surface of the hen.
After 90 minutes in the oven, remove the hens from the oven and let them rest for 15 minutes before serving.