6 tablespoons coarse salt
2 teaspoons ground pepper
6 Cornish hens, each about 20 ounces
12 large garlic cloves, peeled
30 fresh sage leaves
1/4 cup olive oil
1 tablespoon minced fresh sage

Preheat oven to 450F. Line large rimmed baking sheet with foil. Combine the salt and pepper in a small bowl. Use half of this seasoning mixture to sprinkle the insides of the hens. Place 2 garlic cloves and 3 sage leaves in the cavity of each of the Cornish hens. Using your fingers, gently lift the skin from the breast of each hen. Place 1 sage leaf under the skin. Brush oil on each hen. Sprinkle remaining salt and pepper mixture on hens. Sprinkle minced sage over all. Rub seasonings gently into the skin. Place prepared hens, breast side up, on baking sheets. Roast the birds for 10 minutes. Reduce heat to 425F. Continue cooking approximately 30 minutes, until juices run clear when meat is pierced with a small, sharp knife. Use an instant read meat thermometer to confirm the doneness of the meat. It should read 180 degrees in the thigh. Serves 6.