Cornish Hens with Compound Butter

Halve the lemon, juice one half and add it to the softened butter. Next, add garlic, finely chopped rosemary, salt and pepper to the lemon butter and mix well with a fork. Congratulations, you just made compound butter! Refrigerate for a few minutes while you prepare your birds.

Rinse hens and pat dry. Cut the juiced lemon half you saved in the previous step and stuff it inside the birds. Preheat oven to 450ºF.

Rub butter all over the hens; be sure not to forget the cavity and slide your fingers under the skin and stuff some of your butter underneath. Roast breast side down for 25-30 minutes.

Meanwhile, mix chicken broth, white wine and the juice from the other lemon half.

Remove hens from the oven and turn the temperature down to 350ºF. Pour the broth mixture over the hens and return them to the oven for 45 minutes to an hour or until juices run clear.