Next, I got the butter ready - a tablespoon of softened butter mixed with 2 tablespoons of chopped dried cherries, mixed together to form a paste.
|My sous chef (taking notes on her 'recipes')|
Then came the fun part - letting my daughter stuff the hens!
She stuffed the two hens and we had a bit of leftover stuffing (I used the leftover stuffing in the couscous, yummy). I rubbed the cherry butter under the skin of the breasts and on the outside of the hens and put them in a 400 degree oven and let them cook about an hour (until they were 165 degrees). I let them rest for 5 minutes and then served them up.