I am oddly compelled to share this culinary discovery, having read on Neil's blog that he is an enthusiast with regards to Things Eaten.

Roast Cornish Hen
(Possibly known as poullet in England)

One good-sized hen will feed two nibblish people, or a single hungry one.

Procure one or more nice cornish hens. Organic, or free range. Here in Canada, a pair of them can be had for $10 Cdn, so this is a meal unlikely to break the bank.

Rub the little cluckers down with olive oil. This is about as unpleasant as it sounds. Then further rub them down in grated sea salt and cracked pepper.

Quarter a lemon lengthwise. Loosely stuff each hen with a lemon spear and fresh herbs. I prefer rosemary, but thyme or bay is also nice.

Lay the birds upside down in a roasting pan.

Boil and peel new potatoes and other roots as desired, drizzle with oil and sprinkle with herbs as well.

Roast for about 25 minutes at ~400f, then turn the birds and roast another 20-25 minutes. Finally, raise the heat to 450f for 10-15 to brown them nicely.

Now that my compulsion to share this is satisfied, I shall retreat into the background once more.