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1
In small bowl, with wooden spoon, beat butter with 2 Tbsp.
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2
lemon juice till blended.
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3
Stir in 2 Tbsp.
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4
parsley and 1/2 tsp.
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5
pepper.
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6
Set aside.
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7
Sprinkle body cavity of each hen with 1 tsp.
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8
salt and 1/4 tsp.
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9
pepper.
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10
For each hen, using two fingers, loosen skin from breast, being careful not to tear skin; spread breast under skin with one fourth of the butter mix.
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11
With kitchen string, tie legs together.
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12
Place hens in large roasting pan.
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13
In small bowl, mix honey with remaining lemon juice till blended.
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14
Brush hens with half of honey mix.
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15
Preheat oven to 375 degrees.
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16
In large saucepan, combine 2 qts water, the carrots, potatoes, onions and 2 tsp.
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17
salt.
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18
Cover; bring to boiling.
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19
Simmer 5 min; drain.
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20
When onions are cold sufficient to handle, remove skins.
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21
Toss vegetables with fennel, 2 tsp.
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22
salt and 1/2 tsp.
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23
pepper; place around hens in roasting pan.
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24
Bake 40 min.
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25
Brush hens with remaining honey mix; bake 15 min longer or possibly till hens and vegetables are tender.
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26
If necessary, broil hens, 6 inches from heat, 3 min or possibly till skin is proportionately browned.
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27
Transfer hens to serving platter; remove string.
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28
Strain pan juices into glass measure; strain off fat.
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29
In roasting pan, toss vegetables with remaining parsley; place around hens.
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30
Serve with pan juices.
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31
If you like, garnish platter with fresh herbs.
