- 2 Cornish hens (1 3/4 to 2 lb. each)
- 1 to 2 tablespoons melted butter or margarine
- 1/3 cup chopped shallots
- 1/2 cup calvados or dry white wine
- 1/3 cup fat-skimmed chicken broth
- 1/4 cup chopped fresh tarragon or 1 tablespoon dried tarragon
- 3/4 cup crème fraîche or whipping cream
- Tarragon or parsley sprigs
- Salt and white pepper
- calories 696
- caloriesfromfat 62 %
- protein 40 g
- fat 48 g
- satfat 20 g
- carbohydrate 4.3 g
- fiber 0.1 g
- sodium 155 mg
- cholesterol 259 mg
How to Make It
With poultry shears or a knife, cut each hen in half lengthwise through breastbone and backbone. Rinse and pat dry. Reserve giblets for other uses.
Set halves, skin side up, in a 9- by 13-inch pan. Brush skin with melted butter, then sprinkle with the shallots.
Bake in a 425° oven until meat at thigh bone is no longer pink (cut to test), about 40 minutes (35 minutes in a convection oven). Transfer hens to a platter; keep warm.
Spoon off and discard fat from pan drippings. Add calvados, broth, and tarragon to drippings. Set pan over medium-high heat and stir to scrape brown particles free.
Whisk in crème fraîche. Turn heat to high and boil until mixture is reduced to 3/4 cup, 5 to 8 minutes. Pour sauce into a bowl. Garnish hens with tarragon sprigs and add salt and pepper to taste. Serve with sauce.