Cornish Game Hens With Butternut Croutons

• 6 (1- to 1 1/2-pound) Cornish game hens, rinsed and patted dry
• 4 1/2 teaspoons salt, divided
• 2 teaspoons freshly ground pepper, divided
• 2 clementines, unpeeled and quartered
• 6 leaves fresh sage
• 3 tablespoons butter, softened

1. Prepare Butternut Croutons, and set aside.
2. Preheat oven to 450u0b0. Season each hen cavity with 1/2 teaspoon salt and 1/4 teaspoon pepper, and insert 1 clementine quarter into each.
3. Pull back breast skin of each hen gently, and insert 1 sage leaf. Replace skin, and use a presoaked wooden pick to secure skin to meat. Tuck wing tips under each hen, and tie legs together using butcher's twine.
4. Arrange hens, tail to tail in 2 rows, on a rimmed baking sheet, making sure wing tips stay tucked. Rub hens with butter, and season with remaining 1 1/2 teaspoons salt and remaining 1/2 teaspoon pepper.
5. Roast hens at 450u0b0 on middle oven rack 45 to 50 minutes or until hens are golden brown and reach an internal temperature of 160u0b0. Transfer hens to a rack set over a platter, and cover loosely with heavy-duty aluminum foil. Allow hens to rest 5 minutes, and serve with warm Butternut Croutons.

cornish game hens, salt, freshly ground pepper, clementines, sage, butter

Taken from www.myrecipes.com/recipe/cornish-game-hens-with-butternut-croutons (may not work)