Cornish Game Hens with Fresh Herbs Time: 70 minutes
2 Cornish Game Hens, poussin or little, individual chickens If they are large, over 1 1/2 lbs, one
could probably be enough - unless you want cold chicken for lunch tomorrow. I use two - mine
are just over a lb and mon mari likes it for lunch ;) and one each makes a lovely presentation...
1 tbs soft butter
1 tbs snipped fresh tarragon
1 tbs snipped fresh basil
1 tbs fresh lemon thyme or regular thyme
1 lemon
1 tbs olive oil
Wash hens and pat dry with paper towels. Mix 1 tbs butter with the fresh snipped herbs. Divide in half. Carefully work your fingers between the skin and the flesh on the breast of the hens, loosening skin. When it is nice and loose, as far as you can do it without tearing, spread the butter-herb mixture under the skin. Pat the skin back in place. Cut the lemon in half and put in the cavity of each hen. Tie legs closed 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. Put into 400F (200C) oven and bake for 30 minutes. Pour 1 tbs oil over each hen, sprinkle with a bit of salt and bake 20 - 30 minutes longer or until done. (I recommend the thermometer...) Remove and serve with:
Fresh Herb Sauce
2 tbs butter
1 shallot
1 tbs snipped fresh tarragon
1 tbs snipped fresh basil
1 tbs snipped fresh lemon or regular thyme
2 tbs flour
1 cup dry white wine
1/3 cup chicken stock
1/4 cup Greek yogurt, creme fraiche, or sour cream we'll be using more on Monday
Finely chop shallot. 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, until boiling. Remove from heat, add yogurt and stir to combine.
Note: for leftovers see Sautéed Chicken Breast with Fresh Herbs
Cooking for Two? Or more?
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