Cornish, Is you Game, Hen…with Tarragon, Orange, and White Wine Sauce

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
1 orange
1 onion
3 cloves garlic

1. Preheat oven to 350ºF
2. Washed and dry the hens. Just do it now, Martha!
3. 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.
4. 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.
5. 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.
6. 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.
7. Add the garlic, onion quarters and orange halves into the cavity of the hens.
8. 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.
9. 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.
10. Remove from oven when the hens are done. Obviously.
11. 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

1. Cook the sliced onion in a sauce pot over medium heat.
2. 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.
3. 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.
4. Dump in the mushroom and tarragon. Yes: dump.
5. Pour in the juices from the hen and the chicken stock as your quickly whisk that thang.
6. Bring to a boil then back to medium heat. Now simmer. Or maybe just being to a boil and then simmer.
7. Once the sauce has thickened, add salt as necessary. Be careful of hypertension, though…
8. Serve this over the Cornish hen.