Cornish Hens with Herb Butter

• 6 Rock Cornish hens (¾ to 1 pound each)
• Salt and freshly ground black pepper, to taste
• ¾ cup (1½ sticks) unsalted butter, room temperature
• 1 cup chopped fresh parsley
• ½ cup snipped fresh chives
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh thyme
• 2 tablespoons chopped fresh sage
• 3 tablespoons olive oil
• 1½ tablespoons crumbled dried sage

1. Rinse the birds and pat dry. Sprinkle the cavity of each bird with salt and pepper.

2. Process to a paste the butter, parsley, chives, rosemary, thyme, and fresh sage in a food processor fitted with a steel blade. Carefully separate the skin from the breast of each bird. Spread about 2 tablespoons of the herb butter between the skin and breast of each bird. Smooth the skin into place and truss.

3. Preheat oven to 450°F.

4. Rub the oil over the birds and sprinkle with salt and pepper. Finally, rub the dried sage evenly over each bird and place in a roasting pan.

5. Roast for 20 minutes. Reduce the heat to 350°F. Continue roasting until juices run clear when the thickest part of a thigh is pierced, about 40 more minutes. Baste frequently with the pan juices. Serve immediately.