Roast Rock Cornish Hens

By MaryEllen

1. In a saucepan, melt butter. Add wine, and 1 T. tarragon. Let this sit. In each hen, place 1 clove garlic, 1 t. tarragon. ¼ t. salt. 1/8 t. pepper. Sprinkle outside liberally with garlic salt. Refrigerate 1 hour. Start heating oven to 400-450F. In a large shallow open pan, without a rack, roast Cornish hens 1 hour or until well browned and drumsticks twist easily out of thigh joint, basting several times with basting sauce. Arrange birds on a bed of watercress on a serving platter. Pour drippings from pan over them.

Ingredients

• Nutrition analysis included all the butter, not just that which would be used for basting.
• 6 Rock Cornish hens
• 3/4 cup butter
• 3/4 cup white wine
• 3 tablespoons tarragon
• 6 cloves garlic, peeled
• S&P to taste
• Garlic Salt
• Watercress
• Servings: 6
• Nutrition Facts
• Serving size: 1/6 of a recipe (14.4 ounces).
• Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
• Nutrition information calculated from recipe ingredients.
• Amount Per Serving
• Calories 908.35
• Calories From Fat (69%) 629.53
• % Daily Value
• Total Fat 70.32g 108%
• Saturated Fat 27.7g 139%
• Cholesterol 400.37mg 133%
• Sodium 943.12mg 39%
• Potassium 926.66mg 26%
• Total Carbohydrates 2.69g <1%
• Fiber 0.44g 2%
• Sugar 0.06g
• Protein 58.76g 118%

Preparation

Step 1

1. In a saucepan, melt butter. Add wine, and 1 T. tarragon. Let this sit. In each hen, place 1 clove garlic, 1 t. tarragon. ¼ t. salt. 1/8 t. pepper. Sprinkle outside liberally with garlic salt. Refrigerate 1 hour. Start heating oven to 400-450F. In a large shallow open pan, without a rack, roast cornish hens 1 hour or until well browned and drumsticks twist easily out of thigh joint, basting several times with basting sauce. Arrange birds on a bed of watercress on a serving platter. Pour drippings from pan over them.