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1 Cornish Game Hen
1 Garlic Clove
1 head Escarole (quartered)
2 sprigs Thyme
Pepper
Salt
¼ bulb Fennel
Start by tucking the wings under the breast, then season the hen inside the cavity and outside with salt and pepper. Stuff with a quarter piece of fennel, whole garlic clove and two sprigs of thyme.
Roast at 450 degrees for 15 minutes. Insert a small knife into the thickest part of the breast. If juices run clear, remove the bird and allow to rest for 10 minutes. If not, continue to carefully cook before removing the meat from the bone.
Place the escarole in the pan drippings from the hen and swish it around to coat. Put the pan back in the oven and allow escarole to wilt.
