Ingredients

• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon dried tarragon
• 1 garlic clove
• garlic salt
• olive oil (or other oil)
• 3/4 cup butter
• 3/4 cup dry white wine (or chicken stock)

Instructions

1. Preheat oven to 450 degrees.

2. Make basting sauce by melting butter in small sauce pan and stirring in wine (or broth) and tarrgon.

3. Sprinkle inside of each hen with salt, pepper, tarragon, and garlic.

4. Lightly coat outside of hen with olive (or other) oil.

5. Liberally sprinkle outside of hen with garlic salt.

6. Tie hen legs together if possible (I've also made these without doing this step).

7. Place hens in oven.

8. Let hens cook about 15 minutes before starting to use the basting sauce. After each basting, I will occasionally sprinkle more garlic salt over the hens.

9. Continue to baste hens every 15 minutes or so until done. If hen wings or top start to darken too much, cover those areas with foil.

10. When hens have finished cooking, remove to serving platter.

11. optional - I place the strained drippings in a bowl (skimming off some of the butter) and use this as a 'gravy' for the hens and any suitable rice/potato dish that may accompany them.

12. Use your meat thermometer to determine doneness as it varies according to hen weight.