Sweat the sliced garlic for 3–4 minutes in olive oil over a gentle heat.
Remove the garlic, leaving the oil to cool.
Chop the garlic and mix it with the parsley and the butter; work in a little salt and pepper. Divide this mixture between the birds, stuffing it into their insides. Stick a toothpick through the flaps of the cavity and tie a short length of string around the drums