Roast Cornish Hens With Herbs and Pancetta

• 4 fresh sage leaves
• 2 teaspoons fresh rosemary leaves
• 2 teaspoons fresh thyme
• 2 tablespoons unsalted butter, softened
• 4 poussins or Cornish hens, air-dried overnight in the refrigerator
• Coarse salt and freshly ground pepper to taste
• 8 slices smoked pancetta
• 2 tablespoons olive oil

1. Preheat the oven to 375 degrees.
2. Chop the sage, rosemary and thyme and mix with the butter.
3. Push the herb butter under the loosened skin of the breasts of the poussins or hens.
4. Truss the poussins, season with salt and pepper and cover the breasts with pancetta.
5. Sprinkle with olive oil.
6. Place the poussins in a roasting pan and roast for 45 minutes to 1 hour.
7. Degrease the pan juices and season to taste.
8. Place each poussin on a heated plate and pour a serving of sauce around each one.

sage, rosemary, thyme, unsalted butter, poussins, salt, pancetta, olive oil

Taken from cooking.nytimes.com/recipes/4137 (may not work)