Name: Roasted Cornish Hens with Black-Olive Butter
Cook time: 30 min
Total time: 1 hr
Yield: Makes 8 (main course) servings
Ingredients: 2 garlic cloves; 2 tablespoons coarsely chopped shallot; 1 stick (1/2 cup) unsalted butter, softened; 1/2 teaspoon black pepper; 1 teaspoon salt; 1 tablespoon coarsely chopped pitted Kalamata or other brine-cured black olives; 1 tablespoon drained capers (in brine); 1 tablespoon olive oil; 4 (1 1/4- to 1 1/2-lb) Cornish hens (not frozen), halved lengthwise; 1/4 cup dry white wine; a 17- by 13-inch heavy shallow metal baking pan

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Roasted Cornish Hens with Black-Olive ButterJohn Kernick

Cornish hens have a distinctive, delicate flavor that can be easily overpowered. Perhaps surprisingly, the extroverted combination of olives and capers doesn't drown out the meat, but gives it an unexpectedly earthy and savory quality.

Cooks' Notes:

·Olive butter can be made 1 day ahead and chilled, covered. Bring to room temperature before using.
· Hens can be stuffed with olive butter 4 hours ahead and chilled, covered with plastic wrap, in baking pan.

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