Roast Cornish Hens with Herbs This looks sophisticated yet comforting. Cooking with the skin keeps the bird juicy but adds no fat if you remove it. If you can only find larger Cornish hens, serve half a bird per person. Makes 8 servings 16 cloves garlic, peeled 16 16 lemon wedges 16 8 small Cornish hens (about 1 lb/500 g each) 8 2 tbsp olive oil 25 mL 3 cloves garlic, minced 3 2 tbsp chopped fresh rosemary, or 1 tsp/5 mL dried 25 mL 2 tbsp chopped fresh sage, or 1 tsp/5 mL dried 25 mL 2 tbsp chopped fresh tarragon, or 1 tsp/5 mL dried 25 mL 2 tbsp chopped fresh thyme, or 1 tsp/5 mL dried 25 mL 1 tsp salt 5 mL 1/2 tsp pepper 2 mL 2 cups homemade chicken stock 500 mL 2 tbsp soy sauce 25 mL 2 tbsp Worcestershire sauce 25 mL 2 tbsp all-purpose flour 25 mL 1 tbsp soft non-hydrogenated margarine 15 mL 1. Place 2 whole cloves garlic and 2 lemon wedges in each hen. 2. In small bowl, combine oil, minced garlic, rosemary, sage, tarragon, thyme, salt and pepper. Gently separate skin from breast and thigh of each hen. Rub meat with herb mixture. Rub extra over skin. Arrange birds on parchment-lined baking sheets. 3. Roast birds in a preheated 400°F/200°C oven for 45 minutes or until well browned and cooked through. Baste occasionally. Place birds on a platter and transfer pan juices to a measuring cup. 4. To make sauce, spoon off fat from pan juices. Place juices in a saucepan with stock, soy sauce and Worcestershire and bring to a boil. Cook for a few minutes. 5. In a small bowl, combin