8 Cornish hens, approx. 1 pound each
1 tbsp. whole peppercorns, coarsely crushed
3 tbsp. chopped fresh tarragon or 1 tbsp. dried tarragon
1 med. pear, cut into thirds
1 c. fresh parsley sprigs
2 tbsp. acceptable vegetable oil
Water

Thaw hens if frozen. Preheat oven to 425 degrees. Remove giblets and discard. Save the necks for making stock. Rinse hens and pat dry. Gently loosen skin from meat on breast and legs by breaking the membrane that holds the skin to the meat and sliding your hand between the two to loosen the skin. Spread pepper and tarragon under the skin and in the cavity. Stuff each cavity with pieces of pear and parsley.

Place the hens on a rack, breast-side up, on the top of a 3 inch deep roaster pan. Soak a cheesecloth in oil and cover hens with the oiled cloth. This keeps the meat from drying out. Put water in the pan to a depth of 1 to 1 1/2 inches to provide moisture and pan drippings for gravy. Place hens in oven, reduce heat immediately to 325 degrees and bake 45 to 60 minutes. Test for doneness by pricking the skin of the thigh; the juice should run clear. Cut each hen in half before serving. Serves 6 1/2 hen per serving.

Corn, soybean, safflower, sunflower, canola or olive oils.