Cornish Game Hens With Rosemary

• 4 Cornish game hens, about 1 pound each
• Salt to taste if desired
• Freshly ground pepper to taste
• 4 thin slices prosciutto or other ham
• 8 small sprigs fresh rosemary
• 4 whole cloves garlic, crushed
• 1/4 cup melted butter
• 1/4 cup fresh or canned chicken broth

1. Preheat the oven to 425 degrees.
2. Sprinkle the inside cavity of each game hen with salt and pepper.
3. Insert one slice of prosciutto, two sprigs of rosemary and one crushed whole clove of garlic inside each bird.
4. Truss the birds with string and sprinkle with salt and pepper.
5. Pour the melted butter into a metal baking dish and turn the trussed birds in it to coat well.
6. Arrange the birds on their backs and scatter the giblets around them.
7. Place the baking dish on the stove and bring the butter to the sizzling point.
8. Place the dish in the oven and bake 15 minutes.
9. Turn the hens on their sides and bake 15 minutes longer, basting occasionally.
10. Turn the hens to the opposite side and continue baking, basting occasionally, about 10 minutes longer.
11. Arrange the hens on their backs and bake 5 minutes longer, basting often.
12. Remove the birds to a serving dish.
13. Pour most of the fat from the pan.
14. Add the chicken broth, place the pan on the stove and stir to dissolve the brown particles that cling to the bottom of the pan.
15. Untruss the birds.
16. Pour the sauce over the birds and serve them hot or cold.

cornish game hens, salt, freshly ground pepper, other ham, rosemary, cloves garlic, butter, chicken broth

Taken from cooking.nytimes.com/recipes/2467 (may not work)