- 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
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.