Baked Baby Chicken with Ginger

4 baby chickens (poussins) or game hens, about 1 1/4 pounds each, butterflied
2 garlic cloves, halved
3/4 teaspoon coarse (kosher) salt
1/4 teaspoon freshly ground pepper
4 tablespoons unsalted butter, melted
1 tablespoon fresh lime juice
1 tablespoon fresh ginger juice (see Note)
1/4 teaspoon paprika
3/4 cup dry white wine
Sprigs of watercress, for garnish

1. Preheat the oven to 425 degrees. Wipe the chickens dry. Rub each all over with half a garlic clove. Sprinkle both sides with the salt and pepper. Brush each with 1/2 tablespoon of the melted butter. Place skin-side down on a rack over a roasting pan.

2. In a small bowl, combine the remaining 2 tablespoons butter, the lime juice, 1/2 tablespoon of the ginger juice and the paprika.

3. Roast the chickens for 10 minutes, basting twice with the flavored butter. Turn and roast for 20 minutes longer, basting twice, until the juices run clear when the chicken is pricked in the thigh. Remove to a serving platter and cover loosely with foil to keep warm.

4. Place the roasting pan on top of the stove. Pour in the wine and cook over moderate heat, scraping up any browned bits. Pour the sauce into a small saucepan. Boil until reduced to 1/2 cup, about 5 minutes. Remove from the heat and stir in the remaining 1/2 tablespoon ginger juice.

5. To serve, pour the sauce over the chicken. Garnish with the watercress.

Note: To make ginger juice, very finely mince fresh unpeeled ginger; place in a double thickness of cheesecloth and twist and squeeze to extract the juice.