2 Cornish game hen
2 tsp. olive oil, divided
1.5 tbsp. fresh tarragon (chopped)
2 tsp. salt
1 tsp. course ground black pepper
1 tsp. thyme
1 tsp. sage
½ tsp. celery seed
3 cloves garlic
- Preheat oven to 350ºF
- Washed and dry the hens. Just do it now, Martha!
- You will need a baking pan or baking dish (whatever, whatever) so get that ready. If you messy or have a delicate (i.e. cheap) pan you may want to line it with foil.
- Assemble the seasonings: tarragon, salt, pepper, thyme, sage, celery seed. Add the zest of the orange (about 1-2 tsp, if you can). Cut the orange in half and add 1 tsp. of juice of each half to the mix. Unlike your friends, the orange should not be dried out. Finally, add 2 tsp. of olive oil. Sir, mix-a-lot that shit together.
- Now that your hen has dried (cause you was so slow with that spice mix), rub it onto each hen. Be sure to get a little in the cavity.
- Cut the garlic cloves and onion in half. Take one half of the onion and cut that in half, now you have two fourths of an onion.
- Add the garlic, onion quarters and orange halves into the cavity of the hens.
- Cover and roast hens for 30 minutes. Roasting means bake. Bake means put the birds into the oven to cook. When I say birds, I mean hens. You know what hens I’m talking about.
- Uncover and remove most of the juices, leaving about a cup or two. Roast for an additional 25-30 minutes or until the internal temperature reaches 165º.
- Remove from oven when the hens are done. Obviously.
- Let cool at 20-30 minutes before cutting.
White Wine Sauce Avec Onion and Oyster Mushroom
1/2 onion, sliced thinly
3 tbsp. butter (unsalted, if possible)
2 tbsp. all-purpose flour
1 c. dry white wine
4 oz. oyster mushrooms, chopped
1 tsp. fresh tarragon
1 c. juices from cooked Cornish hen
2 c. chicken stock
Salt, as needed
- Cook the sliced onion in a sauce pot over medium heat.
- Once the onions have become loose like yourself (about 3-4 minutes), marry the flour with the onion. You may want to lower the heat a bit so it doesn’t burn. I know how you get with fire and smoke. Let them be in unholy matrimony for about 1-2 minutes.
- Up the heat back to medium and add the white wine. I know you’re an alchy, but I need you to cook off the alcohol for a few minutes. Ok, you can be a little more than medium heat.
- Dump in the mushroom and tarragon. Yes: dump.
- Pour in the juices from the hen and the chicken stock as your quickly whisk that thang.
- Bring to a boil then back to medium heat. Now simmer. Or maybe just being to a boil and then simmer.
- Once the sauce has thickened, add salt as necessary. Be careful of hypertension, though…
- Serve this over the Cornish hen.