INGREDIENTS

INSTRUCTIONS

To prepare the herb rub: Combine the oregano, tarragon, thyme,
rosemary, bay leaves and lavender flowers in a bowl. In a dry saute
pan over med. heat, toast the herb mixture until fragrant. This will
take only a few minutes. Do not burn. Return to the bowl. Add the
fennel, coriander, pepper and orange and lemon peel and stir to
combine. In a spice grinder or with a mortar and pestle (I used the
blender after smashing the fennel and coriander seeds with a mortar
and pestle), coarsely grind the mixture. To use the herb rub, combine
5 parts of the mixture with 1 part kosher salt, 3 parts balsamic
vinegar and 3 parts olive oil.  Rinse the poultry and pat dry. Rub the
herb rub liberally over the  inside and outside of the birds. Allow to
marinate, covered, in the  refrigerator for 8 hours or overnight.
Preheat the oven to 425 degrees (for game hens). Evenly divide the
lemon slices and garlic, placing them in the cavity of each bird.
Place them on a rack in a roasting pan, breast side down. Roast for  10
minutes. Turn the hens breast side up, reduce heat to 350 and  continue
roasting for another 20-25 minutes or until cooked through  and juices
run clear. Allow to rest 10    minutes before serving.  I used two
upright roasting racks for the chickens, even with the  garlic and
lemon inside. I cooked them at 400 for about 2 hours, 10  minutes.
Posted to EAT-L Digest 25 Aug 96  From:    Brenda Pittsley
<brendap@CORBIS.COM>  Date:    Mon, 26 Aug 1996 11:54:00 PDT

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