3 bunches Fresh spinach (about 2 1/2 lbs.) stems removed
1/4 cup Finely chopped leek
4 Tarragon sprigs or 4 teaspoons dried tarragon
1 small Garlic clove
1 cup (2 sticks) Butter
To taste Salt
To taste Freshly gorund white pepper
6 Cornish game hens or 1 fryer (chicken), depending on size of the chicken
3 Lemons, quartered (remove peel in fine julienne slices)
12 Fresh sage leaves
1/2 cup Dry vermouth
To taste Salt
To taste Freshly ground white pepper
Wash spinach thoroughly. Shake to remove excess water. Transfer to 5 to 6-quart saucepan or Dutch oven and cook over low heat until wilted, stirring occasionally, about 4 to 5 minutes. Drain thoroughly.
Combine leek, tarragon and garlic in processor or blender in batches and puree. Add butter and spinach and puree again. Season with salt and white pepper.
Preheat oven to 450 degrees. Stuff each hen (or the chicken) with 2 lemon quarters and 2 sage leaves (chicken all of lemon and sage). Starting at the neck cavity, carefully,separate the skin from the breast using your fingers, being careful not to tear skin. Spoon spinach mixture between skin and meat, pressing gently to distribute evenly. Arrange game hens (chicken) breast side up, in shallow large pan. Pour in vermouth. Sprinkle lemon julienne over top. Sprinkle with salt and white pepper to taste. Roast 10 minutes. Baste hens with pan juices. Reduce oven temperature to 350F. Continue roasting, basting frequently, until skin is crisp, juices run clear when bird(s) is pricked with fork and meat thermometer inserted in thickest part of meat without touching bone registers 180 degrees, about 20 to 30 minutes (chicken about 1 hour). Arrange hens (chicken) on serving platter; spoon pan juices over bird(s).
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