(Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

Chicken, Turkey, Duck, etcCORNISH HEN RECIPES >  Cornish Hens with Tarragon Butter



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



Recipe from Weight Watchers All Time Favorites
Hands-On Prep: 15 Min
Cook: 3 Hr
Serves: 4


• 4 tablespoons chopped fresh tarragon
• 1 tablespoon unsalted butter, softened
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 (1½- to 1¼ -pound) Cornish hens
• 1/2 cup reduced-sodium chicken broth
• 1/4 cup dry white wine
• 2 tablespoons quick-cooking tapioca
• 1/8 teaspoon ground allspice
• 1/4 cup fat-free half-and-half


1. With a fork, mash 3 tablespoons of the tarragon, the butter, 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper in a small bowl until combined. With your fingers, loosen the skin on the breasts, thighs, and legs of the hens; pat the meat dry with paper towels. Spread the butter mixture on the meat under the skin, then press the skin back in place. Transfer the hens to a 5- or 6-quart slow cooker.

2. Combine the broth, wine, tapioca, allspice, and the remaining 1/4 teaspoon of salt and 1/8 teaspoon of pepper in a bowl; pour over the hens. Cook, covered, until the hens are fork-tender, 3-4 hours on high or 6-8 hours on low.

3. Transfer the hens to a cutting board; cover loosely with foil. Strain the sauce through a sieve set over a small saucepan, pressing the solids through with a rubber spatula. Bring the sauce to a boil over medium-high heat; stir in the remaining 1 tablespoon of tarragon and the half-and-half. Remove the saucepan from the heat. Remove the skin from the hens; cut each in half. Serve with the sauce.

Food Note: Fresh tarragon adds a distinctive anise (licorice-like) flavor to this French-inspired dish. If you're not a fan of tarragon, substitute an equal amount of chopped fresh parsley or dill. Cornish hens are just the right size for neat servings. If your butcher carries poussins (poo-SAHN), baby chickens, you can use them instead of the hens.

Nutrition Per Serving (1/2 hen and 1/3 cup sauce):
246 Cal, 8 g Fat, 3 g Sat Fat, 0 g Trans Fat, 154 mg Chol, 653 mg Sod, 7 g Carb, 0 g Fib, 33 g Prot, 50 mg Calc.
Points value: 6.



Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.


  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages