Poached Cornish game hen with herb and vegetable sauce

East Cooper Medical Center Executive Chef Michael Fazzone
East Cooper Medical Center Executive Chef Michael Fazzone

Makes 4 servings


2 Cornish game hens, washed and dried

2 qt. Chicken Stock or broth

1 Onion, diced

1 cup celery, diced

1 cup carrot, diced

I bell pepper, diced

2 Tbsp garlic, minced

2 Tbsp tarragon

½ bunch chives

2 tsp fresh thyme

1 Tbsp Parsley

1 Tbsp Sage

2 Tbsp fresh cracked black pepper

2 Tbsp salt


In a stock pot, add the stock or broth, onion, celery, carrot, and pepper. Simmer for about 20 minutes, remove vegetables and reserve ½ cup.

Rinse, and dry game hens, season the inside and outside with salt and pepper.

Bring fortified broth to 160 degrees Fahrenheit. Place both seasoned birds into the pot, making sure they are both covered by the liquid. Poach until the birds have reached 160 degrees. Take out and allow to rest, covered (carry over cooking will continue to cook the birds to 165 degrees).

Remove 2 cups of cooking liquid and bring to a boil, quickly blanch the herbs and move to a food processor along with the reserved vegetables, turn on the processor and allow herbs and vegetables to puree

Slowly add the broth until it has reached desired consistency (the consistency of a loose gravy)