Ingredients

• 4 (1 1/2 lb each) Cornish hens
• 1 tsp salt
• 1/2 tsp pepper
• 10 Tbsp butter, softened
• 1 Tbsp tarragon
• 1 Tbsp rosemary

Instructions

Cut the hens along the backbone and remove the bone.

Lay each hen flat and secure with 2 skewers run through from the side.

Mix softened butter salt, pepper, tarragon and rosemary in a bowl.

Loosen the skin around the breast and thigh areas of each hen.

Place 1 Tbsp of the herb butter under the skin.

Melt the remaining butter mixture and brush the hens. Save some for basting during cooking.

Grill hens over medium high heat on a covered grill for 25 minutes, basting as needed.

The skin turns a crispy, golden brown when done.