Stuffed Cornish Game Hens

Preheat oven to 450°F. Remove giblets and neck from the cavities of the Cornish hens and rinse the birds inside and out under cold water, then pat dry with paper towels.

Combine 3 cups water, chopped celery with leaves, quartered onion, bay leaf, sage, rosemary, and marjoram in a pot. Bring to a boil, then reduce heat and simmer to infuse flavors for 10 minutes.

Strain the herbed broth through a fine mesh sieve, discarding the solids and reserving the liquid for basting.

Divide the ¼ cup butter evenly among the 6 hens, placing about 2 teaspoons inside each cavity. Season the inside and outside of each hen with salt and ground black pepper to taste.

Truss each Cornish hen by tying the legs together with kitchen twine and tucking the wing tips under the body to create a compact shape.

Arrange the prepared hens breast-side up on a roasting pan, spacing them at least 2 inches apart.

Roast in the preheated 450°F oven for 50 minutes, basting with the reserved herbed broth every 15 minutes, until the skin is golden brown and the internal temperature reaches 165°F in the thickest part of the thigh.

Remove the roasting pan from the oven and let the hens rest for 5 minutes before serving.