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Cornish Hens With Tarragon Stuffing |
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Serves: 6 Print this Recipe3 cornish hens cut in half Tarragon stuffing: 2 tablespoons butter or margarine 3 shallots or scallions, minced 1 teaspoon tarragon dried, crushed 1/3 cup almonds chopped toasted 1 tablespoon parsley minced fresh 3 cups bread crumbs soft Salt and freshly ground pepper to taste 2 tablespoons chicken broth (your own or canned) 1 egg lightly beaten 1/4 cup butter or margarine, melted Salt and freshly ground pepper to taste 1 1/2 cups chicken broth (your own or canned) Finishing sauce: 1 tablespoon butter or margarine, softened 1 tablespoon flour Salt and freshly ground pepper to taste 2 tablespoons brandy (optional) To make tarragon stuffing: Melt 2 tablespoons butter or margarine in skillet; add shallots or scallions and sauté for 5 minutes. Add tarragon, almonds, parsley, bread crumbs and a sprinkle of salt and pepper. Mix well; remove from heat. Add 2 tablespoons chicken broth to lightly beaten egg; blend into hot mixture, stirring constantly. Oil shallow baking sheet large enough to hold hen halves; place 6 mounds of stuffing several inches apart. Brush each hen half with melted butter or margarine and sprinkle with salt and pepper. Place over mound of stuffing, pressing down a bit. Bake in a preheated 375° F oven for 45 minutes or until well-browned; baste occasionally with 1 1/2 cups chicken broth mixed with remaining melted butter or margarine. When cooked, remove hens and stuffing with large spatula to serving dish. For finishing sauce: Mix together butter or margarine with flour and set aside. Pour and scrape drippings from baking sheet into skillet; add any remaining basting sauce and bring to boil. Slowly add flour mixture to skillet, whisking to keep smooth. Simmer until thickened. Season with salt and pepper to taste. Add optional brandy, stirring a minute. Serve over Cornish hen halves. Note: You can have your butcher cut the birds in half, even though they are frozen. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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