4 game hens, wing tips removed Olive oil Salt and freshly ground pepper 3/4 cup gf chicken stock 1 Tablespoon cornstarch 1/2 cup champagne 1-1/2 Tablespoons fresh tarragon, chopped 1/2 cup cream
Salt and pepper to taste
Place rack in center of oven and heat to 500 degrees F.
Wash and dry hens and place breast side up on a roasting pan. Rub each hen all over with olive oil and sprinkle cavities and skin with salt and pepper.
Roast for 10 minutes, then if necessary, use a wooden spatula to loosen hens from pan. Continue roasting for another 10 minutes. Turn roasting pan in oven and roast for 10 more minutes.
Remove from oven and onto a platter; tent with foil to keep warm.
Remove fat from roasting pan and move pan to stovetop burner. Add stock and bring to a boil. Scrape bottom of pan to loosen browned bits. Let reduce by half. Add champagne and tarragon and bring to a boil. Reduce heat to low and add cream. Season to taste with salt and pepper. Let cook until sauce is nicely thickened. Serve sauce with game hens.