Blasted Cornish Hens with Basil Couscous Stuffing

1. 1

   Make the stuffing: In a small saucepan cook the garlic in the butter over moderately low heat, stirring, until it is softened.

2. 2

   Add the broth, and bring it to a boil.

3. 3

   Stir in the couscous, remove the pan from the heat, and let the mixture stand, covered, for 5 minutes.

4. 4

   Transfer the couscous to a bowl, stir in the basil, the pine nuts, and salt and pepper to taste, and let the stuffing cool.

5. 5

   Season the cavities of the hens with salt and pepper and fill them with the stuffing.

6. 6

   Cover each opening with a piece of foil, truss the hens with kitchen string, and rub each hen with 1 tablespoon of the butter.

7. 7

   In a flameproof roasting pan heat the remaining 2 tablespooons butter over moderately high heat until the foam subsides and in it saute the hens breast side up for 1 to 2 minutes, or until the underside is golden brown.

8. 8

   Roast the hens in a preheated 450 degree F oven, basting them with the pan juices every 10 minutes, for 30 minutes, or until the juices run clear when the fleshy part of a thigh is pricked with a skewer.

9. 9

   Transfer the hens to a cutting board, let them stand for 10 minutes, and discard the string and foil.

10. 10

    Halve the hens with a sharp knife and arrange them on a heated platter.

* Per serving · 4 servings · Values may vary.

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