Cornish Hens with Three Herbs

• 4 small Cornish hens
• 2 tablespoons butter, diced and soft
• 8 sprigs rosemary
• 8 sprigs lemon thyme (or regular thyme)
• 1 tablespoon dried tarragon
• 4 garlic cloves, peeled and halved
• Olive oil to taste
• Sea salt and pepper to taste
• 1/2 cup white vermouth (or dry white wine)

Preheat the oven to 430 F.

Rinse and pat the hens dry between paper towels. Using your index finger, gently lift the skin on the top of each hen loose, and slip 1/2 tablespoon butter under the skin. Add a sprig of rosemary and one of thyme. Add 1 garlic clove, 1 sprig rosemary, and 1 of thyme in the cavity of each hen. Truss the hens by tying the wings and legs with cooking twine. Season with salt and pepper, sprinkle the tarragon and drizzle with olive oil.

Place each hen in a 2 1/4 qt. Signature Oval Baker and bake in the oven for 20 minutes. After this time, reduce the oven temperature to 350 F and pour the vermouth over the hens. Continue to cook for 45 minutes, or until the hens are nicely browned and the inner temperature of the hens (taken in the thickest part with a meat thermometer) is 165 F — add water or chicken stock if needed during baking, to keep them moist.

Serve the hens warm with the drippings.