To make stuffing, combine cornbread with 1 teaspoon, salt, 1/2 teaspoon pepper 1/2 teaspoon chervil, 1 teaspoon sage, and 1/2 teaspoon oregano,.
Toast in 225 degree oven 1 1/2 hours, stirring occasionally. (Do not brown crumbs, but dry completely)
Toss cornbread mixture with onion, 1/2 cup chopped parsley, the butter, egg yolks, and cheeses.
Chill stuffing thoroughly.
Raise oven temperature to 400 degrees.
Combine potatoes with remaining 1/4 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon basil, 1 teaspoon chervil, 1/2 teaspoon sage and 1/2 teaspoon oregano.
Toss with 1 teaspoon chervil, 1/2 teaspoon sage and 1/2 teaspoon oregano.
Toss with 2 TBLS oil.
Place in oiled, deep baking dish or roasting pan with cover.
Brush with remaining 1 TBSP oil.
Set on potatoes.
Cover tightly and bake 1 hour, or until potatoes are tender.
Remove potatoes and reduce heat to 350 degrees.
Continue baking chicken, uncovered, 1 hour longer, or until juices run clear when thigh joint is pierced with fork.
Baste occasionally with pan juices.
Remove chicken to oven proof platter, let stand in turned off oven about 15 minutes.
Meanwhile, reheat potatoes, arrange around chicken.
Skim fat from pan drippings, add hot water if needed, and drizzle juices over chicken.
Garnish with parsley sprigs.
Comments: There is enough stuffing here for 6 to 8 Cornish hens, double the recipe for a small turkey.
The recipe can be made in a clay pot.
Use a well soaked pot, start in a cold oven set at 425 degrees.