4 small Cornish hens
4 cloves of garlic, smashed and finely chopped
1/2 bunch of thyme, chopped
1/2 bunch of sage, chopped
1/4 cup olive oil
4 parsnips, peeled and sliced 1 inch thick
1 large yellow onion, peeled and cut into 1-inch-thick segments
1 medium-sized celeriac, peeled and cut into 1-inch-thick chunks
4 small carrots, peeled and cut into 1-inch-thick chunks
2 ounces butter
Salt and freshly ground pepper
("Spatchcock" refers to the method of boning out a Cornish hen from the backside so all that is left are the two wing bones and two thighbones.) Place the hens breast-side-down and cut out the backbone. Then, spread them out and carefully bone out the ribs without tearing the skin. Place the marinade of garlic, thyme, sage and olive oil in a large bowl. Season each hen with salt and pepper and place it in the marinade bowl. Rub the marinade over the hen. Next, place the root vegetables in a roasting pan along with the butter and season with salt and pepper. Roast in a 350-degree oven for about 45 minutes, until caramelized. Chargrill the hens skin-side-down, making marks on both sides. Place hens on top of caramelized vegetables in oven to cook through, about 15-20 minutes. Spoon the vegetables onto 4 plates. Cut the hens into quarters, stack them up on top of the vegetables and drizzle with pan juices. Serves 4.
