Simple Roast Butterflied Cornish Game Hens

1. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Set wire rack in aluminum foil–lined rimmed baking sheet. Combine salt, pepper, and thyme in bowl.
2. Butterfly hens, flatten breastbone, and tuck wings underneath. Pat hens dry with paper towels, then use your fingers to gently loosen skin covering breast and thighs. Rub one-quarter of salt mixture under skin of each hen. Using metal skewer, poke 4 or 5 holes in skin of each hen, then rub skin with 1⁄2 teaspoon butter. Place hens skin side up on prepared rack.
3. Roast hens until lightly browned and thighs register 160 degrees, 20 to 25 minutes.
4. Remove baking sheet from oven and heat broiler. Broil hens until golden brown, breasts register 160 degrees and thighs register 175 degrees, about 5 minutes. Transfer hens to carving board and let rest for 10 minutes. Drizzle any accumulated pan juices over each hen and serve.

PREPARING STUFFED CORNISH GAME HENS
1. Spoon 1⁄2 cup of hot filling into cavity of each hen.
2. Tie legs of each hen together with kitchen twine.