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Game Hens with Tarragon-Cheese Stuffing
This really isn't as difficult or expensive to prepare as it sounds. Cornish hens (sometimes called Rock Cornish hens) can be cheaply bought at most supermarkets.

(Serves 4)

2 game hens, at least 1½ lbs. each
½ cup cottage cheese (use low fat if possible)
½ teaspoon dried lemon peel
½ teaspoon dried tarragon
¼ teaspoon garlic powder
salt and black (or cayenne) pepper to taste
1 tablespoon olive oil


Preheat the oven to 400° F.

With heavy kitchen shears, cut each bird open along one side of the spine. Cut away as much fat as possible, then rinse the birds and pat them dry. Insert your fingers under the skin covering the breast and loosen as much of the skin as you can - this pocket between the skin and the flesh is where you'll insert the stuffing. (This is mush easier to do than to describe).

In a small bowl, combine the cottage cheese, lemon peel, tarragon, garlic powder, salt and pepper. Insert the stuffing under the skin of the hens. Place the hens, spread open and skin side up, in a baking pan. Rub the olive oil over the skin of the hens and sprinkle with salt and pepper.

Bake the hens for about 1 hour, or until the juices run clear when the thigh is pricked with a fork. Let stand 5 minutes before serving.

Calories
378
Protein (g)
32.3
Cholesterol (mg)
171
Fat (g)
27.3
Carbs (g)
1
Sodium (mg)
217



Calories from:
Fat
64.8%
Carbs
1.1%
Protein
34.2%

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