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1
Use a sharp chef's knife or kitchen shears to cut the backbone and rib cage from the birds.
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2
Starting just to one side of the tail, cut all the way to the other end, right beside the backbone.
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3
Repeat on the other side.
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4
You will now have removed the backbone and the hen will lie more or less flat.
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5
This makes it easy to see the fans of the rib bones.
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6
Remove them, too.
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7
Wipe the meat with a damp paper towel and set the hens aside.
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8
Put the mustard in a small bowl.
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9
Beat in the lemon juice with a wire whisk, then beat in first the oil, then the maple syrup.
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10
Sprinkle the peppercorns, bay leaf and garlic in a shallow noncorrodible pan or bowl just large enough to hold the flattened hens in a single layer.
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11
Pour in about a quarter of the marinade.
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12
Add the meat, cut side down, and pour the remaining marinade over it.
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13
Cover tightly and refrigerate for 1 day (or at least a few hours), turning from time to time.
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14
Remove the meat from the refrigerator about 1 hour before cooking.
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15
At cooking time, move the rack so the hens will be in the upper third of the oven; preheat oven to 400F (200C).
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16
Drain excess marinade from the hens and arrange them, cut side down, in a shallow noncorrodible roasting pan.
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17
Roast for 20 minutes, baste, raise the heat to 425F and roast for about 20 minutes more.
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18
Do not turn the meat, which should be well browned by the end of the cooking time.
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19
Serve garnished with the watercress.
