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1
Preheat the oven to 425 F. Remove all visible fat and the neck and giblets from the Cornish hens.
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2
Rinse the hens under cold water and pat them dry inside and out with paper towels.
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3
Season the birds generously with salt and pepper, inside and out.
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4
Place one rosemary sprig, 2 sage leaves, and 1 bay leaf in the body cavity of each bird.
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5
Heat the oil in a heavy, flameproof roasting pan or very large ovenproof skillet over medium heat.
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6
Add the scallions, carrots, celery, porcini, and the remaining rosemary and sage leaves and cook, stirring, until the scallions are wilted, about 4 minutes.
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7
Smooth the vegetables into an even layer and nestle the prepared birds, breast side up, over them.
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8
Roast, basting frequently with enough of the chicken stock to keep the vegetables well moistened, until the vegetables and hens are golden brownabout 45 minutes.
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9
Carefully tilt the pan and spoon off enough of the roasting juices to measure 1 cup, not including fat.
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10
Stir the balsamic vinegar and honey into the measured juices until the honey is dissolved.
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11
Return the birds to oven and roast, basting occasionally with the honey mixture, until the birds are a rich mahogany color and the leg joint moves easily when you wiggle it, about 15 minutes.
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12
Remove the birds from the oven, transfer them to a platter or plates, and cover with a tent of aluminum foil to keep them warm.
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13
Strain the pan juices through a sieve into a small saucepan, pressing as much of the liquid from the vegetables as possible.
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14
Skim the fat from the surface of the sauce, and bring the sauce to a simmer while carving the birds.
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15
With a pair of kitchen shears, cut along both sides of the backbones to remove them.
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16
Cut the birds in half through the center breastbone.
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17
Cut each half into leg and breast portions.
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18
Arrange the pieces on a platter or plates, and spoon some of the roasting juices over them.
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19
Pass the remaining sauce separately.
