Preheat oven to 220 °C .

2. Prepare the hens by rinsing thoroughly, checking for pin feathers, and

3. Gently separate the skin from the flesh by sliding your fingers between

4. Thoroughly blend the butter, lemon juice, tarragon and salt. If the but

5. Using your fingers, spread a layer of herb butter under the loosened sk

6. Tuck wings under the back of the hen and set each hen on its side, brea

7. Roast for 15 minutes, then turn hens to other side. Roast for another

8. Remove birds to a warm platter and let sit for 5 minutes. Reduce pan j

Author's Notes: This method of ``basting'' fowl by spreading an herb butter under the s

This basting method can also be used when grilling, either over a barbe ad (quartered Ripe tomatoes sprink

led with chopped fresh basil and drizzled with olive oil) and a white zinfa

Difficulty : moderate. Precision