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1
Bring the stock to a boil in a small saucepan.
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2
Meanwhile, toast the bulgur in a medium skillet over medium heat until fragrant and nutty, about 4 minutes.
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3
Stir in the bulgur, lower the heat, and simmer, covered, for 15 minutes.
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4
Remove from the heat and set aside for 5 minutes.
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5
Transfer the bulgur to a medium bowl and fluff with a fork.
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6
Add 1/4 cup of the olive oil, chopped herbs, pine nuts, 2 teaspoons salt, scallions, and garlic and season with pepper, to taste.
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7
Cool slightly and add the egg and feta, and mix to combine.
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8
Set the stuffing aside.
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9
Preheat the oven to 450 degrees F.
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10
Lay the hens on a work surface.
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11
Starting from the neck of a hen, slip a couple fingers between the skin and breast, and loosen the skin.
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12
Take a large spoonful of the stuffing and slip the spoon between the skin and breast.
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13
With your free hand, hold the stuffing in place and gently pull the spoon out, leaving the stuffing behind.
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14
Press the skin down to evenly distribute the stuffing over the breast.
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15
Repeat until the hens are evenly stuffed.
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16
Cross the legs of the birds at the breastbone and tie them with a piece of kitchen twine.
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17
Arrange the hens breast-side up on a baking sheet.
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18
Brush all over with the remaining 2 tablespoons olive oil and season generously with salt and pepper.
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19
Roast the birds until well browned and crispy, and an instant-read thermometer registers 160 degrees when inserted into the thigh, about 40 minutes.
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20
To serve, split the hens in half lengthwise.
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21
Pour the coulis onto a platter and arrange the hens on top.
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22
Garnish with the herb sprigs and serve.
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23
Put the tomatoes over 2 gas burners on high and cook, turning occasionally, until charred and peeling.
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24
Alternatively, broil the tomatoes until charred.
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25
Put the tomatoes in a bowl and cover tightly with plastic wrap.
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26
Set aside to steam for 5 minutes.
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27
Peel and seed the tomatoes.
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28
Transfer the tomatoes to a blender with the vinegar and garlic and puree until smooth.
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29
While the motor is running, drizzle in the oil until incorporated.
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30
Season with pepper, to taste.
