Cornish Game Hens with Herb Sauce

Total time: 1 hour 10 minutes
    Small, perfectly roasted hens make an elegant presentation for individual servings (with maybe a snack leftover).   Remember to put bowls for bones on the table - and wet towels for fingers.

 Ingredients:

• 2 Cornish Game Hens, poissin or little, individual chickens  or 1 small whole chicken
• 2 tbs soft butter
• 1 1/2 tbs dried tarragon
• 1 1/2 tbs dried summer savory
• 1 1/2 tbs dried thyme
• 1/2 tsp salt
• 2 tbs olive oil
• Herb Sauce:
• 1 tbs butter
• 1 shallot
• 1/2 tsp dried tarragon
• 1/2 tsp dried thyme
• 1/2 tsp dried savory
• 1 tbs flour
• 1/2 cup (4oz, 120ml) dry white wine
• 1/4 cup (2oz, 60ml) chicken stock
• 1/3 cup (3oz, 90gr) Greek yogurt, crème fraiche, or sour cream

 Instructions:

• Wash hens and pat dry with paper towels.
• Mix 1 tbs butter with 1 tbs each of tarragon, thyme and savory.
• Divide herb mixture and put half into each of the hens.
• Tie legs close and bend wings around and under the back - so it looks like they are lying there with their arms akimbo.  It keeps them from flapping and gives the hen something to rest on.
• Lay them on a rack in a shallow baking pan. 
• Rub the remaining 1 tbs butter over the hens and sprinkle the remaining 1/2 tbs of each herb and the salt over the top.
• Put into 400F (200C) oven and bake for 30 minutes.
• Pour 1 tbs oil over each hen and bake 20 - 30 minutes longer or until done.  I recommend the thermometer...
• Herb Sauce:
• Finely chop shallot or leek.
• In medium saucepan sauté shallot and herbs in butter until shallot is tender.
• Add flour and stir constantly for 1 minute with a whisk.
• Slowly add wine stirring constantly to thicken.
• Add stock and heat, stirring, to boiling.
• Add yogurt and serve.