Instructions: Using a sharp knife, make a small "x" in the root end of each onion. Bring a saucepan of water to a boil. Add onions, lower heat and simmer for 5 minutes. Drain and rinse under running cold water. (If you are using regular onions, delete this step.)

Meanwhile, rinse hens and pat dry. Discard giblets and necks or reserve for another use. Season inside and out with salt and pepper. Tie legs together with kitchen string. Heat oil in a large skillet over medium-high heat. Add hens and brown on all sides, about 10 minutes.

Put hens in a 3 1/2-quart or larger slow cooker. If using a 3 1/2- or 4-quart cooker, hens will need to stand on end, neck-side down; in larger slow cookers, they can sit side by side. Surround with onions. Sprinkle with half of the tarragon. Pour on stock. Cover and cook on LOW for 7 to 9 hours or on HIGH for 3 to 3 1/2 hours.

Transfer hens and onions to a heated serving platter; remove kitchen strings and keep warm. If cooking on LOW, change setting to HIGH. Stir pan juices and skim off any surface fat. Stir in brandy if desired. Cook, uncovered for 5 minutes. Add cream and cook uncovered until slightly thickened about 10 minutes. Pour sauce over hens and sprinkle with remaining chopped tarragon.

This recipe yields 2 servings.

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