Cornish Game Hens are ideal for company because one if sufficient for each diner. If you can find fresh game hens in your grocery store or meat market, and they are becoming increasingly available, by all means use them because the flavor is much better than the frozen variety.
There are any number of ways to cook Cornish hens, but the simplest, and one of the best ways, is to lightly stuff the birds under the skin with a classic bread stuffing with herbs. A fresh, green vegetable and salad will complete the meal. Here is the recipe. Savory Classic Stuffed Cornish Game Hens 4 fresh Cornish Game Hens 6 tablespoons butter 4 shallots, finely chopped 1/2 cup chopped parsley 1 teaspoon tarragon 1 cup plain bread crumbs Salt and freshly ground pepper 2 tablespoons softened butter
Heat 2 tablespoons butter in skillet and saute shallots for 5 minutes. Add remaining 4 tablespoons butter, stir until melted. Add parsley, tarragon, and bread crumbs. Combine well, seasoning with salt and pepper.
Season Cornish hens inside and out with salt and pepper. Using 1/4 of mixture for each bird, stuff hens between meat and skin by placing bird on its back, and using forefinger, break skin membrane on each side of breast. Work finger back and through to thigh and leg, being sure not to break attached skin at center of breastbone. Spoon stuffing under skin, smooth evenly over each side of bird.
Fold wings back and tie legs together. Rub softened butter over birds. Roast in preheated oven 375 degrees F. for 55 minutes or until golden and tender.