ROASTED CORNISH GAME HEN WITH MUSTARD GLAZE
A great dinner for two, for weeknight, company or the holidays! Adapted from Gourmet magazine July 1990(via Epicurious).
Provided by Sharon123
Categories Chicken
Time 50m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Remove the backbone from the hen with poultry shears or a sharp knife, place the hen, skin side up, on a work surface, and press down the breastbone to flatten the hen.
- In an ovenproof skillet roast the hen, skin side up, in a preheated 450°F oven for 10 minutes.
- While the hen is roasting, in a small bowl whisk together the oil, the mustard, rosemary, the garlic, and salt and pepper to taste.
- Remove the hen from the oven, spread the mustard mixture over the skin, and roast the hen for 15 minutes.
- Transfer the hen to a preheated broiler and broil it about 4 inches from the heat for 2-3 minutes. Now put the mustard seed in with the mustard mixture and broil for 2-3 more minutes(this is so the mustard seeds won't burn).
- Transfer the hen to a platter and keep it warm.
- To the skillet add the wine and boil the mixture over high heat until it is reduced by half. Add the broth, boil the mixture for 1 minute, scraping up and brown bits, and add any juices that have accumulated on the platter. Strain the sauce through a fine sieve onto 2 plates. Cut the hen in half with a sharp knife, and arrange each half on top of the sauce.
- Serve and enjoy!
CORNISH HEN WITH MUSTARD CREAM SAUCE
Cornish hen with mustard cream sauce. The sharpness of the mustard is mellowed by the cream for a nicely balanced sauce.
Provided by romain
Categories Main
Time 55m
Number Of Ingredients 8
Steps:
- Preheat your oven to 400F. Place a roasting pan in the oven to heat.
- Rub the cornish hens with olive oil and season generously with salt and pepper.
- Roast the hens for 20 minutes, then baste with the rendered fat in the roasting pan.
- Roast the hens to an internal temperature of 165F in the breast, another 15-20 minutes.
- Remove roasting pan from the oven. Place the hens on a cutting board.
- Spoon the fat from the pan, leaving any browned bits.
- Place the pan over medium heat.
- Deglaze with the white wine then reduce to a syrupy glaze - about 3-5 minutes.
- Add the stock and reduce by half.
- While the stock reduces, mix the mustard with a couple teaspoons of additional stock or water.
- Add the mustard mixture and stir to combine.
- Add the cream and bring to a simmer. Reduce slightly.
- Adjust seasoning.
- Quarter the cornish hens. Add any accumulated juices to the sauce and stir to combine.
- Serve 1/2 hen per person.
ROASTED CORNISH HEN WITH MUSTARD SEED TOPPING
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 8
Steps:
- Remove the backbone from the hen with poultry shears or a sharp knife, put the hen, skin side up, on a work surface, and press down the breastbone to flatten the hen. In an ovenproof skillet roast the hen, skin side up, in a preheated 450°F. oven for 10 minutes. While the hen is roasting, in a small bowl whisk together the oil, the mustard, the mustard seeds, the rosemary, the garlic, and salt and pepper to taste. Remove the hen from the oven, spread the mustard mixture over the skin, and roast the hen for 15 minutes. Transfer the hen to a preheated broiler and broil it about 4 inches from the heat for 4 to 5 minutes, or until the skin is crisp. (Do not let the mustard seeds burn.) Transfer the hen to a platter and keep it warm. To the skillet add the wine and boil the mixture over high heat until it is reduced by half. Add the broth, boil the mixture for 1 minute, scraping up and brown bits, and add any juices that have accumulated on the platter. Strain the sauce through a fine sieve onto 2 plates, cut the hen in half with a sharp knife, and arrange each half on top of the sauce.
CORNISH GAME HENS WITH MUSTARD AND ROSEMARY
Categories Herb Mustard Poultry Roast Rosemary Watercress Bon Appétit
Yield Serves 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Combine butter, 3 tablespoons prosciutto, 2 1/2 teaspoons rosemary and 1 1/2 teaspoons mustard in bowl. Season with salt and pepper. Run fingers under skin over breast of each game hen, loosening skin from meat. Rub 1 tablespoon butter mixture under skin over breast of each hen. Sprinkle hens inside and out with salt and pepper. Place 1 teaspoons butter mixture in each cavity. Truss hens with kitchen string.
- Place hens on rack in large roasting pan. Pour 1/3 cup broth over hens. Dot each hen with 1 teaspoon butter mixture. Roast hens 30 minutes, basting with remaining broth and butter every 10 minutes. Continue roasting without basting until juices run clear when thigh is pierced at thickest part, about 30 minutes more. Reserve 1/4 cup pan juices. Cool hens. Cut each hen in half.
- Mix mayonnaise, apricot spread, remaining prosciutto, rosemary and mustard, and 1/4 cup pan juices in small bowl. (Hens and sauce can be made 1 day ahead. Cover and chill.)
- Arrange watercress on large platter. Arrange hens atop. Serve with sauce.
ROASTED CORNISH GAME HENS MARINATED IN HONEY AND MUSTARD
Provided by Food Network
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Mix the honey, mustard, garlic, 3 tablespoons oil, thyme and cinnamon together in a bowl and set aside. Remove the wing tips from the hens. Roll the hens in the marinade and marinate overnight.
- Preheat the oven to 450 degrees F.
- Season the birds inside and out with salt and pepper. Cut the lemon in half and squeeze over each bird. Put a used lemon half in the cavity of each bird. Truss the birds.
- Set a rack in a roasting pan and brush the rack with several tablespoons vegetable oil. Place the birds, breast side down on the oiled rack. Roast for 30 minutes. Turn the birds breast side up, reduce the heat to 350 degrees and roast an additional 15 to 20 minutes or until the hens are cooked through and the skin is brown. Allow the hens to rest 10 minutes before serving.
DIJON-STYLE CORNISH HENS WITH MUSTARD SAUCE
Make and share this Dijon-Style Cornish Hens With Mustard Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Whole Chicken
Time 8h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Scatter the vegetables in a large slow cooker.
- Sprinkle the hens inside and out with salt and pepper to taste.
- Tuck a garlic clove inside the cavity of each one.
- Place the hens in the slow cooker.
- Pour the wine around the hens.
- Cover and cook for 6-8 hours, or until the hens are tender and cooked through.
- Remove the hens to a serving platter; cover and keep warm.
- Strain the cooking liquid into a medium saucepan.
- Bring the liquid to a boil and cook it over med-high heat until slightly reduced.
- Turn the heat down slightly and whisk in the mustards.
- Stir in the parsley and butter.
- Taste for seasoning and adjust.
- Pour the sauce over the hens and serve.
Nutrition Facts : Calories 225.1, Fat 7.6, SaturatedFat 2.9, Cholesterol 116.4, Sodium 301.5, Carbohydrate 7.7, Fiber 1.9, Sugar 3.1, Protein 25.4
MUSTARD- AND ROSEMARY-ROASTED GAME HENS
Steps:
- Preheat oven to 375°F. combine first 4 ingredients in small bowl. Gradually whisk in oil. Rub cavities and outside of hens with mustard mixture. Season with salt and pepper. Place 1 large rosemary sprig in cavity of each hen if desired. Arrange in shallow roasting pan. Bake until cooked through, about 1 hour 15 minutes (cover with foil last 15 minutes if hens are browning too quickly). Let stand 5 minutes and serve.
DEVILED CORNISH HENS WITH MUSTARD SAUCE
Provided by Pierre Franey
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat broiler to high.
- Place hens on a flat surface and pound them with a meat pounder or mallet. Sprinkle the hens on all sides with salt, pepper, rosemary and oil.
- Combine mustard, cumin, lemon juice, Worcestershire sauce and white wine in a small bowl and set aside.
- Arrange hen halves neatly in one layer, skin side down, on a baking dish and place them under the broiler about 3 inches from source of heat. Broil about 8 to 9 minutes; turn halves and broil about 3 minutes more.
- Turn off broiler and set oven heat to 450 degrees.
- Brush mustard mixture on both sides of the hens. Brush with pan drippings and sprinkle both sides with bread crumbs. Put hens in oven skin side up and bake 15 minutes. Transfer to a serving plate and pour butter over the hens.
Nutrition Facts : @context http, Calories 802, UnsaturatedFat 40 grams, Carbohydrate 13 grams, Fat 60 grams, Fiber 2 grams, Protein 50 grams, SaturatedFat 16 grams, Sodium 1199 milligrams, Sugar 1 gram, TransFat 0 grams
CORNISH HENS WITH MAPLE-MUSTARD GLAZE
Categories Mustard Roast Kid-Friendly Fall Bon Appétit Small Plates
Yield 2 servings; can be doubled or tripled
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Combine first 4 ingredients in small saucepan. Cook over low heat until butter melts, stirring until well combined.
- Pat hens dry. Tie legs together to hold shape. Place in small baking pan. Season with salt and pepper. Brush with maple mixture. Roast until juices run clear when hens are pierced in thickest part of thighs, basting occasionally with glaze, about 1 hour.
CORNISH GAMES HENS WITH MUSTARD CREAM & MUSHROOMS
This is an impressive dish to serve for a small dinner party or as a treat for the family. Sounds fancy but it's simple to make.
Provided by Hey Jude
Categories Poultry
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Remove giblets from hens and discard or reserve for another use.
- Cut hens in half, removing the backbone (discard); sprinkle halves with salt and pepper and place, skin side down, about an inch apart in a shallow roasting pan.
- In a small bowl, combine butter and dry mustard, stirring until well blended.
- Bake birds in a 400°oven for 30 minutes, basting with mustard-butter mixture, using it all; turn hen halves skin side up and add mushrooms, turning them in the drippings; return birds to the oven and bake for 30-40 more minutes or until hen halves are golden brown and meat near thighbone is no longer pink when slashed; baste hen halves and mushrooms several times with pan drippings.
- Arrange hen halves and mushrooms in a serving dish; keep warm.
- Stir 1/2 cup of the milk into pan drippings, scraping browned bits free.
- In a pan, blend flour with remaining 1/2 cup milk until smooth; gradually stir in pan drippings; cook over medium heat, stirring constantly, until mixture boils and thickens; stir in Dijon mustard.
- Pour sauce into a bowl and pass at the table to spoon over individual servings.
Nutrition Facts : Calories 530.6, Fat 40.7, SaturatedFat 17.2, Cholesterol 214.7, Sodium 228.1, Carbohydrate 8, Fiber 0.8, Sugar 1, Protein 32.6
CORNISH GAME HENS WITH MADEIRA AND CREAM SAUCE
From Simca's Cuisine. This recipe says it serves 6 and it calls for 3 hens. I like to serve 1 hen per person so for me this recipe would serve only 3. I haven't tried this yet but I love the way it sounds and the preperation is simple.
Provided by Oolala
Categories Chicken
Time 55m
Yield 3 hens, 6 serving(s)
Number Of Ingredients 9
Steps:
- Remove broiler pan and put chicken stock in it.
- Preheat the broiler.
- Cut hens into halves and season with salt and pepper. Brush with butter and sprinkle with oil and place in broiler about 6 inches from heat for 35-30 minutes; turning and basting every 10 minutes.
- The hens will be done when juices run clear or yellow.
- Remove to a warm serving dish, cover with foil and keep in the turned off oven while finishing the sauce.
- Deglaze the broiler pan with the madeira wine, scraping bottom of pan with a fork to gather all sediment.
- Set pan over heat and warm and stir in cream by spoonfuls. Simmer 3 minutes and taste. Add salt and pepper.
- Use cornstarch, if you with to thicken, by diluting with 1-2 tablespoons cold water.
- Take hens out of oven and serve with the sauce drizzled over it.
Nutrition Facts : Calories 353.6, Fat 25, SaturatedFat 10.8, Cholesterol 154.2, Sodium 159.4, Carbohydrate 1.8, Sugar 0.5, Protein 24.8
More about "cornish hen with mustard cream sauce food"
APRICOT-MUSTARD ROASTED CORNISH HENS | RICARDO
From ricardocuisine.com
4/5 (12)Category Main DishesServings 4Total Time 1 hr 15 mins
THE BEST WAYS TO COOK CORNISH GAME HENS FOR DINNER
From thespruceeats.com
CORNISH GAME HEN WITH WHISKEY AND CREAM SAUCE
From giangiskitchen.com
CORNISH HENS WITH MUSHROOM SAUCE: ROMANTIC DINNER FOR 2
From pocketchangegourmet.com
ROAST GAME HENS WITH MUSTARD - COOKING MELANGERY
From melangery.com
THE HEALTHY PLATE: RECIPE FOR HERB ROASTED CORNISH GAME HENS …
From globalnews.ca
CORNISH HENS WITH SOY & MUSTARD SAUCE - CHATELAINE
From chatelaine.com
EXCELDOR PRODUCTS & RECIPES - CHICKENS & TURKEYS | EXCELDOR
From exceldor.ca
CORNISH GAME HEN WITH WHISKY AND CREAM PAN SAUCE - SPOONACULAR
From spoonacular.com
CORNISH HEN WITH MUSTARD CREAM SAUCE - MY RECIPE MAGIC
From myrecipemagic.com
CORNISH HEN WITH MUSTARD CREAM SAUCE – HEAVEN RECIPE
From heavenrecipe.com
INA GARTEN’S 10 BEST RECIPES, ACCORDING TO HER BIGGEST FAN
From simplyrecipes.com
HONEY MUSTARD GLAZED CORNISH HENS - BEAUTIFUL EATS & THINGS
From beautifuleatsandthings.com
CHANNEL A FRENCH BISTRO WITH CREAMY TARRAGON CHICKEN
From sfchronicle.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love