Cornish Game Hens with Herb Sauce
Total time: 70 minutes
Small, perfectly roasted hens make an elegant presentation for individual servings but can be carved like a larger bird to serve 4. Remember to put bowls for bones on the table - and wet towels for fingers.
Ingredients:
- 2 Cornish Game Hens, poussin or little, individual chickens, 575gr, 20.3oz each
- 2 tbs soft butter, 28.4gr, 1oz
- 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, 27gr, .95oz
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. See I recommend the thermometer... Remove and serve with:
Herb Sauce
Ingredients:
- 1 tbs butter, 14.2gr, .5oz
- 1 shallot, 22gr, .78oz
- 1/2 tsp dried tarragon
- 1/2 tsp dried thyme
- 1/2 tsp dried savory
- 1 tbs flour, 10gr, .35oz
- 1/2 cup dry white wine, 120gr, 4.2oz
- 1/4 cup chicken stock, 56gr, 2oz
- 1/3 cup Greek yogurt, crème fraiche, or sour cream, 100gr, 3.5oz yogurt
Instructions:
- 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, to boiling. Add yogurt and serve.
To serve: Present birds on a small platter for approval; then carve and serve, sauce on the side.
Note: Serves 4
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Nutrition Information |
Nutrition Information Herb Sauce Recipe serves 4 Entire Recipe / per serving Calories: 370 / 92.5 Total Carbohydrates: 20 / 5 Dietary Fiber: 1 / .5 Total Fat: 21 / 5.25 Saturated Fat: 14 / 3.5 Cholesterol: 52 / 12.5 Protein: 6 / 1.5 Calcium: 175 / 43.5 Sodium: 172 / 43 |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/