Bajan Roast Game Hens

• 3 cloves garlic, coarsely chopped
• 2 teaspoons minced fresh ginger
• 2 shallots, chopped
• 1 jalapeno pepper, seeded and minced
• 4 scallions, trimmed and chopped
• 1 cup chopped Italian parsley
• 1/2 cup chopped fresh cilantro
• 1 teaspoon fresh thyme leaves
• 1/4 cup ground allspice
• About 2 tablespoons fresh lime juice and some to spare
• 4 tablespoons ( 1/2 stick) softened unsalted butter or olive oil
• Salt and freshly ground pepper to taste
• 6 game hens

1. Prepare the "seasoning": mash the garlic, ginger, shallots, jalapeno, scallions, parsley, cilantro and thyme to a paste in a mortar or puree in a food processor.
2. Work in the allspice, most of the lime juice, butter, salt and pepper.
3. Correct the seasonings, add salt, pepper and lime juice to taste.
4. Preheat the oven to 400 degrees.
5. Wash the game hens and blot them dry with paper towels.
6. Loosen the skin on the hens.
7. To do so, start at the neck of each bird and tunnel your fingers under the skin to separate the skin from the breast meat.
8. Work carefully so as not to tear the skin.
9. Spread half of the seasoning mixture under the skins of the game hens.
10. Rub the skin to force the mixture over the thigh and drumstick meat.
11. Spread the remaining seasoning over the breast skin of the birds.
12. Roast the birds until golden brown, 30 to 40 minutes.

garlic, fresh ginger, shallots, pepper, scallions, italian parsley, fresh cilantro, thyme, ground allspice, lime juice, butter, salt, game hens

Taken from cooking.nytimes.com/recipes/2994 (may not work)