Prep 15 mins
Cook 45 mins
This is a very tasty way to prepare cornish hens. It's another family favorite we've served for years. Tarragon goes so well with poultry.
- Preheat oven to 450 degrees.
- Make basting sauce by melting butter in small sauce pan and stirring in wine (or broth) and tarrgon.
- Sprinkle inside of each hen with salt, pepper, tarragon, and garlic.
- Lightly coat outside of hen with olive (or other) oil.
- Liberally sprinkle outside of hen with garlic salt.
- Tie hen legs together if possible (I've also made these without doing this step).
- Place hens in oven.
- Let hens cook about 15 minutes before starting to use the basting sauce. After each basting, I will occasionally sprinkle more garlic salt over the hens.
- Continue to baste hens every 15 minutes or so until done. If hen wings or top start to darken too much, cover those areas with foil.
- When hens have finished cooking, remove to serving platter.
- optional - I place the strained drippings in a bowl (skimming off some of the butter) and use this as a 'gravy' for the hens and any suitable rice/potato dish that may accompany them.
- Use your meat thermometer to determine doneness as it varies according to hen weight.
This is the third time I've prepared this dish. It's fabulous! I followed the recipe exactly with the exception of adding more garlic (we love garlic!). Each time the hens are moist and great tasting. The sauce is flavorful and adds a wonderful touch over rice or potatoes. We add some French bread to soak up extra sauce. We do skim off some of the extra butter from the top of the sauce before serving .
Great hens! Made these for Valentine's Day and my DH said he didn't want a saucy recipe and one son was under the weather so kept it simple. I made 4 hens but I think my hens needed a bit more time in the oven (I did 400) but next time I will cook them as stated. I added sage and Lawry's season salt plus paprika and used sake for the white wine since I had it to use up! I also put a half an onion in the cavity which could have caused them to cook more slowly. Thanks for a special and versatile recipe.