Instructions: Preheat oven to 400F. Place 2 garlic cloves and a sprig of rosemary in the cavity of each hen. Season with pepper. Fold wings back and tie legs together. Place a hen on each sheet of foil. Fold in edges of foil to form a nest with sides 1 1/2 inches high. Leave a border of 1 1/2 inches between hen and foil. Remove hens from nests and reserve. Place nests on heavy baking sheets. Fill eacu h nest with a layer of salt, 1/2 inch thick. Return hens to nests. In a large bowl combine remaining salt with enough water to make a heavy paste. Use hands to mold salt around each hen enclosing it completely in a layer of salt approximately 1/2 inch thick. Bake hens for 40 to 50 minutes depending upon their size. To serve: With a sharp knife, carefully cut around the base of each hen following its shape. Use a spatula to gently lift salt covered hens out of nests and onto platter. Decorate platter with sprigs of rosemary. In front of your guests, crack salt casings with a mallet and dust off any remaining salt. Garnish hens with sprigs of rosemary.

Note: If you want to try this recipe with a 3 1/2 pound chicken, proceed in the same manner as for the Cornish hens, using 1 box (48 ounces) kosher salt and 1 1/2 cups water. The cooking time would is approximately 1 hour and 15 minutes.

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