6 frozen rock cornish hens
3/4 c. butter
3/4 c. dry white wine
3 tbsp. dried tarragon
6 cloves of garlic, peeled
Salt and pepper
Garlic salt
1 bunch watercress

Let Cornish hens thaw. Make basting sauce: In saucepan, melt butter; add wine, 1 tablespoon dried tarragon. Let this sit. In each Cornish hen, place 1 clove of garlic, 1 teaspoon dried tarragon, 1/4 teaspoon salt, 1/8 teaspoon pepper. Sprinkle outside liberally with garlic salt; refrigerate. About 1 hour before serving: start heating oven to 400 degrees to 450 degrees. In large shallow open pan, without rack, roast Cornish Hens 1 hour or until well browned and drumstick twist easily out of thigh joint, basting several times with basting sauce. Arrange birds on bed of watercress on serving platter; pour drippings from pan over them.