Check by pulling leg away from the body. Remove game hens from skillet and add 1 cup chicken stock to skillet. Boil for a minute to get all the brown from the bottom of the skillet. Keep skillet on the side. Keep on side.
Onions saute until golden.
Add shallots to mixture and saute for 1 minute. Add garlic and saute for 10 seconds until it sizzles. Add wine, chicken stock, bay leaves, Herbes De Provence. Remove the nek, liver, etc. Stir in your cornstarch, add to sauce slowly, while sauce is boiling and only until the sauce has body, not too thick.