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.
- 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
- 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.