2 Rock Cornish hens, 1 1/4 lb.
1/4 c. butter
1/4 c. dry white wine
1 tbsp. dried tarragon
2 cloves garlic
Salt and pepper
Garlic salt

Day before: Thaw hens overnight; use giblets later.

Early in day: Make basting sauce; melt butter, add wine, tarragon, and refrigerate.

One clove garlic, 3/4 teaspoon tarragon, salt, and pepper go inside each bird. Rub garlic salt on outside. One hour before serving, start heating oven to 450 degrees. Place birds in shallow open pan, no rack. Bake 45 minutes basting several times with basting sauce. Birds are done when little legs can easily be moved at thigh joint.