Put the herbs, garlic, salt, and pepper in a food processor, and finely chop. Add the mustard followed by the the lemon juice and extra virgin olive oil to make a paste.
Smother the hens in the paste; including under the skin and cavity. Place two sage leaves under the skin on each hen.
Let hens marinate for 30 minutes to two hours. Grill on rotisserie. If preferred, spatchcock the hens instead of rotisserie grilling.
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|Serving Size: 1 Serving (346g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1012 (94%)|
|Amt Per Serving||% DV|
|Total Fat 112.4g||150 %|
|Saturated Fat 15.3g||76 %|
|Monounsaturated Fat 81.6g|
|Polyunsanturated Fat 12.4g|
|Cholesterol 0mg||0 %|
|Sodium 2346.1mg||81 %|
|Potassium 373.6mg||10 %|
|Total Carbohydrate 21.8g||6 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 16.8g|
|Protein 6.2g||9 %|
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Calories per serving: 1082
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