Entree: France – Poussin à la broche à l'estragon (Rotisserie Cornish game hens with tarragon)

Serving Size: 2

Approximate Time

Prep 15 min

Cook 50 min

Additional 10 min

Total 1 hr 15 min

Ingredients

- 2 Cornish game hens, approx. 1 1/4 lb (570 g) each
- 4 tbsp (60 g) unsalted butter, softened
- 2 tbsp (8 g) fresh tarragon, chopped
- 1 small shallot, minced (approx. 1 oz / 30 g)
- 1 tsp (2 g) lemon zest
- 1 1/2 tsp (8 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) olive oil
- 1/4 cup (60 ml) dry white wine (for drip pan)
- 1 lemon, halved (for serving)

Instructions

1. Pat the Cornish game hens dry and gently loosen the skin over the breast and legs with your fingers. In a small bowl, mix the softened butter, chopped tarragon, minced shallot, lemon zest, 1 tsp (5 g) of the salt, and 1/4 tsp (0.5 g) pepper. Work 1 tbsp (15 g) of the herb butter under the skin of each breast and distribute the remainder under leg skin and over exterior.
2. Truss each hen for the spit: tuck wings under and tie legs together so the hens sit compactly on the rotisserie spit. Brush the exterior lightly with 1 tbsp (15 ml) olive oil and season outside with remaining 1/2 tsp (3 g) salt and remaining pepper.
3. Preheat the rotisserie to medium, aiming for an ambient cooking temperature of about 350°F (175°C). Place a drip pan under the spit and add the white wine to the pan.
4. Mount the hens evenly on the spit and engage the rotisserie so the spit turns smoothly. Roast for about 45–55 minutes, basting once after 25–30 minutes with pan juices, until the thickest part of the thigh reaches an internal temperature of 165°F (74°C) on an instant‑read thermometer.
5. When done, remove hens from the spit and let rest on a cutting board for 8–10 minutes before cutting. Serve with lemon halves for squeezing.