A CORNISH HEN WITH HERBAL STUFFING UNDER THE SKIN, BROILED

1 Cornish game hen
For the Stuffing:
2 garlic cloves, peeled and smashed lightly
Salt
2 shallots, chopped fine
2 strips lemon zest, chopped fine
1 tablespoon finely chopped fresh tarragon (or 1/2 teaspoon dried)
6 to 8 branches fresh Italian parsley, chopped fine
Freshly ground pepper
1 tablespoon olive oil, plus more for rubbing

Rinse the hen and dry thoroughly. Cut along the breastbone from head to tail, using a sharp knife to cut through the skin and flesh, then cutting through the bone with poultry shears. Open the bird up like a book and flatten.

Chop the garlic cloves with 1/2 teaspoon salt, then mash to a paste with the flat of your knife. Mix in with all other stuffing ingredients, grinding a generous amount of pepper in with them.

With your fingers, loosen the skin from the breast side, then thrust a finger farther down to reach the thigh and leg meat, loosening that as much as you can. Spoon the stuffing into both sides, pushing some of the stuffing down as far as possible over the legs. Rub a little more oil over the surface on both sides, and salt lightly.

Place the bird, skin side down, in a broiler pan and set it on a rack 8 inches below a preheated broiler. Broil 15 minutes on the first side, then turn and broil about 10 minutes skin side up. The skin should be well-browned. Watch carefully that it isn't broiling too rapidly; if it is, lower the broiler rack a notch. Let sit 3 or 4 minutes at room temperature before eating, then spoon any collected juices on top.

Serves 1 or 2
Source: The Tenth Muse: My Life in Food by Judith Jones