Ingredients:
4 quarts chicken stock
1 carrot (roughly chopped)
1 celery stick (roughly chopped)
1 onion (roughly chopped)
2 sprigs of thyme
1 bay leaf
1/2 head of garlic, crushed
4 Cornish Game Hens, about 1 pound each
1 carrot (thinly sliced on the Japanese mandolin to make spaghetti)
2 zucchini (thinly sliced on the Japanese mandolin to make spaghetti)
2 yellow squash (thinly sliced on the Japanese mandolin to make spaghetti)
1/4 bunch of tarragon (leaves picked)
olive oil to drizzle

Method:

In a large heavy based 8 quart pot place the stock carrot, onion, celery, thyme, bay leaf and garlic. Place pot of stock over medium heat and bring to a gentle simmer.

Using butchers twine, tie the legs of the Cornish hen together. Add hens to stock and simmer for 30-35 minutes.

Remove hens and allow to rest for 15 minutes and strain stock discarding all vegetables from stock. Using a ladle remove fat and impurities from stock. Return stock to heat and bring to boil.  Add the thinly sliced carrots and allow to cook for 30 seconds before adding zucchini and yellow squash. Strain all vegetable and reserve stock.
 
Divide vegetables between 4 large serving bowls. Remove breasts and legs from the hens — discarding bones — place legs and breasts of hens on top of vegetables.  Ladle the stock over the hens. Garnish bowls with tarragon leaves and a drizzle of olive oil.  Serve and enjoy.