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1
Combine currants and sherry in a small bowl; set aside.
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2
Heat a medium saucepan fitted with a lid over medium heat until hot, about 2 minutes.
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3
Add millet and cook, stirring frequently, until it begins to smell toasted, about 5 minutes.
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4
Add broth and salt and bring to a lively simmer.
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5
Reduce heat to low, cover, and simmer until millet is tender, about 20 minutes.
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6
Remove from heat (keep covered) and let steam 10 minutes.
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7
Fluff with a fork; set aside.
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8
Meanwhile, place pancetta in a medium frying pan over medium heat and cook, stirring occasionally, until crisp and the fat is rendered, about 10 minutes.
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9
Using a slotted spoon, transfer pancetta to a small paper-towel-lined plate; set aside.
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10
Reserve 1 tablespoon of fat in the pan and discard the rest.
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11
Return the pan to low heat, add celery, shallot, sage, and thyme, and season generously with pepper.
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12
Cook, stirring frequently, until celery has softened, about 10 minutes.
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13
Add currant-sherry mixture and cook until the liquid is almost evaporated, about 3 minutes.
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14
Remove from heat, stir in reserved millet and pancetta, and season with salt and pepper as needed.
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15
Transfer stuffing to a large plate, spread into a flat layer, and refrigerate until cool, at least 20 minutes.
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16
Heat the oven to 425 degrees F and arrange a rack in the middle.
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17
Fit a roasting pan with a rack; set aside.
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18
Remove the hen innards and discard.
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19
Rinse the hens inside and out with cold water and pat dry with paper towels.
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20
Rub all over with olive oil.
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21
Generously season all over, including inside the cavities, with salt and pepper.
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22
Position the hens, breast side up, on a cutting board and place a quarter of the stuffing (about 1/2 cup) inside each cavity.
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23
Close the cavities by sticking 1 toothpick horizontally through either side of the opening.
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24
For each hen, wind a piece of twine around each leg once and then tie the ends together.
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25
Tuck the wing tips behind the wing shoulders to form a triangle.
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26
Divide 1 tablespoon of the butter into 4 pieces and smear 1 piece over the breast of each hen.
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27
Place the hens in a single rowside by side, breast side up, and in alternating directionson the rack set in the roasting pan.
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28
Pour 1 1/2 cups of the broth and 1/2 cup of the sherry into the roasting pan.
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29
Roast, basting every 15 minutes, until an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the thigh, about 1 hour 15 minutes.
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30
Transfer the hens, being careful not to rip the skin, from the pan to a cutting board to rest.
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31
Meanwhile, remove the rack from the roasting pan.
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32
Place the roasting pan across two burners over medium-high heat.
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33
Once the pan juices are simmering, deglaze the pan with the remaining 1/2 cup sherry and scrape up any browned bits with a flat spatula.
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34
Cook, stirring occasionally, until the alcohol smell has burned off, about 3 to 5 minutes.
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35
Strain the mixture through a fine-mesh strainer set over a medium frying pan; discard the solids.
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36
Place the frying pan over medium-high heat and add the remaining 1/2 cup chicken broth.
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37
Simmer until reduced by a third, about 5 minutes.
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38
Remove from heat, add the remaining 1 tablespoon butter, and swirl until melted and evenly incorporated.
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39
Taste the sauce and season with salt and pepper as needed.
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40
Remove the twine and toothpicks from the hens and serve with the sauce.
