Remove the giblets from the hens and reserve the necks. Season cavities with salt and pepper.
2
Truss the hens (optional), brush them with butter, and season the outsides.
3
Place the mirepoix and necks in the roasting pan, and place the hens on top.
4
**Place the roasting pan in a preheated 375°F (190°C) oven. Roast for about 45 minutes until bird reaches 165°F (74°C). Test doneness by piercing the thickest part of the thigh. If juices run clear, the birds are done.
5
**Remove the hens from the pan and hold at 135°F (57°C) or above.
6
Pour or skim any excessive grease from the roasting pan.
7
Add the stock to the pan. Place the pan over a medium heat and simmer to dissolve the drippings.
8
Transfer liquid from the roasting pan to a saucepot. Stir in the roux and simmer for 15–20 minutes to extract flavor from the mirepoix and thicken the gravy.