Total Time: 1 hour
- 8 Cornish game hens, neck and giblet removed and discarded or saved for stock, hens rinsed and patted dry
- 3 tablespoons ghee
- 1 tablespoon dried thyme
- 1 tablespoon dried sage
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Preheat oven to 400 degrees F.
Rub hens with ghee to coat. Season hens with herbs, salt and pepper. Place hens in a large roasting pan and pour 1 cup water into the pan so hens don’t dry out. Place in preheated oven and roast, basting the hens with the pan drippings every 15 minutes, until the juices run clear when you prick the thickest part of the thigh and an instant-read thermometer inserted in the thigh registers 170 degrees F. (Roughly 1 hour). Transfer the hens to a platter, tent with foil, and let stand for 10 minutes before serving.