-
1
Using poultry shears, remove the backbones from the hens by cutting along both sides. Set each breast side up on a cutting board and flatten by pressing down on the breastbone with your palms. Split each hen in two along the breastbone. Extend the wings on each side and chop off the last two joints. Discard any large deposits of fat. Chop or break each backbone into 2 pieces and set aside with the wing tips.
-
2
In a small bowl, combine the sage and thyme with 1 T. salt and 1 tsp. pepper. Pat hens dry and rub the herb mixture on both sides of each hen. Arrange the hens skin side up on a baking sheet and refrigerate, uncovered, for at least 12 hours.
-
3
Make the broth and start the sauce:
-
4
Pat the reserved wings and back bones dry. Heat oil over med-high heat in a 3-4 qt saucepan. Add the wings and back bones and cook, stirring a few times, until browned on all sides, about 8 min. Add the chicken broth, chopped shallot, and reserved sage and thyme stems. Simmer gently, adjusting the heat as needed, for 30 min. Strain, discarding the solids. Cool the broth and refrigerate overnight.
-
5
Combine the port and cranberries for the sauce in a small bowl, cover, and let sit overnight.
-
6
Roast the hens
-
7
An hour before roasting, remove the hens from the refrigerator and let sit at room temperature. Position a rack in the center of the oven and heat the oven to 450u00b0F.
-
8
Melt the 1 T. butter and brush lightly over the hens. Roast, until an instant-read thermometer inserted into the thickest part of a thigh reads 175u00b0F to 180u00b0F, about 30 min. Let rest at least 5 min before serving.
