Braised Cornish Hens

• 3 (2 lb.) Cornish game hens (fresh or thawed if frozen)
• 1/2 c. chicken broth
• 1/2 c. butter or margarine, softened (1 stick)
• 1/4 c. dry white wine
• 2 Tbsp. thinly sliced green onions
• 1 tsp. leaf tarragon, crumbled
• 1 tsp. finely chopped parsley
• 1 tsp. garlic salt
• 1 tsp. cornstarch
• 1/2 tsp. pepper
• 1/4 c. dry white wine

1. Split hens in half lengthwise and place in single layer in a shallow baking dish.
2. Gently loosen skin from meat on breast of each half to form a pocket.
3. Pour chicken broth over.
4. Whip butter in small bowl with fork until fluffy.
5. Stir in wine, green onions, tarragon, parsley, garlic salt and pepper, mixing well.
6. Place rounded tablespoonful of the butter mixture in the pocket of each half breast.
7. Braise, covered, in moderate oven (350u0b0) for 1 hour, basting with drippings every 15 minutes.
8. Hens are done when tender and juices run clear when thigh is pierced with a fork.
9. Serve hot.

cornish game hens, chicken broth, butter, white wine, green onions, leaf tarragon, parsley, garlic salt, cornstarch, pepper, white wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=206033 (may not work)