2) In a medium bowl combine the leek mixture with the sage, parsley, cornbread and enough broth to moisten. Season with salt and pepper to taste.
3) Preheat the oven to 200C/Gas 6. Stuff the birds with the cornbread mixture and tie the legs of each hen together with kitchen twine. Melt the remaining butter. Brush the birds all over with butter and season with salt and pepper. Put the hens on a rack in a large roasting pan, breast-side up. Roast until an instant read thermometer inserted in the thigh registers 75C, about 80 mins.
4) Set the birds aside at room temperature, loosely covered with foil, for 10 mins before carving. Split the hens in half through the breast with a sharp knife or poultry shears, and keep the stuffing intact. Arrange the birds skin-side up, on a platter, garnish with sprigs of herbs and serve.