This dish is a magical, grilly-fresh single serving for an outdoor evening, Rinse bird with salt water and pat dry. Remove wing tips and backbone with shears. Turn the hen breast side up, spread it open, and whack it a time or two with your fist to flatten it out. Tuck the wings under the hen, slather with oil, and season with pepper and a dusting of sage. Place rosemary, garlic and sweet peppers in the bottom of a skillet, lay the bird over them, and pop onto the top rack of a hot oven (350) until legs wiggle lose.
