-
1
Rinse and dry the hens inside and out.
-
2
Season the cavities with salt and pepper.
-
3
Tuck some of the herbs into the cavities of each of the hens.
-
4
Tuck the wing tips back and tie the legs with butcher's cord.
-
5
Melt the butter in a large, heavy casserole that will hold the hens.
-
6
Brown the hens on all sides on top of the stove.
-
7
Remove them from the casserole.
-
8
Preheat oven to 400 degrees.
-
9
Add the shallots to the casserole and saute over medium heat until tender and barely beginning to brown.
-
10
Stir in the garlic, cook briefly, then stir in the wine and stock.
-
11
Remove from the heat.
-
12
Place the hens in the casserole, cover and place in the oven for 25 minutes.
-
13
While the hens are roasting, boil the potatoes in salted water until they are just tender, about 20 minutes.
-
14
When the hens are done, remove them to a warm serving platter.
-
15
Place the casserole on top of the stove and add the potatoes.
-
16
Simmer very gently for about five minutes, gently turning the potatoes in the sauce.
-
17
Season to taste with salt and pepper.
-
18
Add any juices that have drained from the hens onto the serving platter.
-
19
Wipe the rim of the serving platter with a paper towel.
-
20
Arrange the hens on the platter and spoon the sauce with the potatoes around them.
-
21
Sprinkle with parsley and serve.
