Dijon Style Cornish Hens With Mustard Sauce Food

CORNISH HEN WITH MUSTARD CREAM SAUCE

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.

CORNISH HENS WITH WALNUTS

Steps:

• Preheat the oven to 450 degrees.
• Using the fingers, separate the skin from the breast meat to make a cavity for stuffing.
• Combine the walnuts, butter, mustard and Cognac in the container of a food processor or electric blender. Blend to make a paste. Fill the cavities with equal portions of the mixture. Tie up the birds or truss them neatly with string. Sprinkle with salt and pepper and rub them all over with oil.
• Arrange the birds breast side up in a shallow, heatproof roasting pan and scatter the necks, gizzards and hearts around the birds. Set the livers aside. Place the pan on the stove and heat until the oil sizzles. Put the birds into the oven and bake, basting often, about 20 minutes.
• Turn each hen on its side and continue baking, basting often, about 10 minutes. Turn each again and bake 5 minutes. Add the livers and cook 10 minutes longer. To test for doneness, lift one of the birds; the liquid from the inside should run clear.
• Untruss the hens and serve.

ROASTED CORNISH GAME HENS MARINATED IN HONEY AND MUSTARD

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.

DEVILED CORNISH HENS WITH MUSTARD SAUCE

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.

ROASTED CORNISH GAME HEN WITH MUSTARD GLAZE

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!

DIJON-STYLE CORNISH HENS WITH MUSTARD SAUCE

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.

CORNISH GAME HENS WITH MUSTARD AND ROSEMARY

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 HEN WITH MUSTARD SEED TOPPING

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.

CRISPY DEVILED HENS

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• In a shallow dish, combine bread crumbs, dry mustard, salt, and pepper.
• Dip hens into melted margarine and roll in the bread crumb mixture.
• Place hens in a greased nine- by 13-inch baking dish. Bake for 30 minutes, basting once with remaining margarine.
• Meanwhile, prepare the sauce. In a small saucepan, combine wine, mustard, and water.
• Boil over high heat until reduced to 1/2 cup. Serve over hens.

DIJON AND SORGHUM-GLAZED CORNISH GAME HENS

Steps:

• Preheat oven to 425°. Rinse hens, and pat dry with paper towels. Line bottom of a 15-inch cast-iron skillet with onion slices; set aside.
• In a small bowl, stir together butter and ½ tablespoon mustard. Rub butter mixture on outside of hens. Stuff cavities with lemon, thyme, and garlic. Tie legs together with kitchen twine. Sprinkle with salt and pepper. Place hens on onion slices in prepared skillet.
• Bake until skin is golden brown, about 45 minutes. In a small bowl, stir together sorghum syrup and remaining 1½ tablespoons mustard. Brush hens with cane syrup mixture. Reduce oven to 325°, and bake until a meat thermometer registers 145°, about 30 minutes more.
• Preheat oven to 450°. In a large bowl, stir together all ingredients. Divide between 2 (12-inch) cast-iron skillets.
• Roast until tender and beginning to brown, about 30 minutes.

HONEY DIJON GAME HENS

Steps:

• REMOVE neck and giblets from hens; discard. Wash hens and pat dry. Place 1 hen, breast side down, on cutting board. With kitchen shears or a sharp knife, cut along one side of backbone, cutting as close to bone as possible. Cut down other side of backbone; remove backbone. Spread bird open and turn breast side up, pressing to flatten. Repeat with other hen.
• TO keep the drumsticks flat, make a small slit through the skin with the point of knife between thigh and breast. Push the end of the leg through slit. Repeat on the other side of bird and with remaining hen. Coat both sides of hens with vegetable cooking spray. Sprinkle with seasoned salt and pepper. Generously brush mustard onto both sides of hens.
• PLACE hens, skin side up, on an oiled grill set over medium-high heat. Cook 35 to 45 minutes until meat is no longer pink and juices run clear. Turn and baste often with additional mustard. Serve with grilled vegetables, if desired.

HONEY DIJON CORNISH HENS

Steps:

• Place cornish hens on rack in roasting pan. Bake at 350F for 30 minutes.
• Meanwhile, blend mustard, honey, lemon juice, onion, and rosemary in small bowl. Use 1/3 cup mustard mixture to brush over hens. Bake for 30 to 40 minutes more or until done.
• Blend remaining mustard mixture, chicken broth, and cornstarch in small saucepan. Cook over medium heat until mixture thickens and begins to boil. Add lemon slices. Cook for 1 minutes. Keep warm.
• Serve hens with rice and heated mustard sauce. Garnish as desired.

CORNISH HEN WITH MUSTARD CREAM SAUCE

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...

HONEY MUSTARD CORNISH HEN

Steps:

• 1. Thoroughly wash Cornish game hens. Combine the rest of the ingredients. Place the clean hens in a extra large Ziploc storage bag and pour combined ingredients over the hens. Seal bag and gently massage the bag to ensure that the marinade is well distrubed. Place the bag in a 9 x 13 in pan and place in the refridgerator for 12 - 24 hours. Occasionally turn the bag during the marinading time.
• 2. Turn marinated cornish hens onto a very large rimmed cookie sheet. For easier clean up you may line the cookie sheet with parchment paper. Evenly arrange the hens. Place in a preheated 400 degree oven for 15 minutes. Then turn down the oven to 350 degrees. Continue to roast the hens for approximately l hour.
• 3. Glaze the roasted hens with the following: 1/3 c. liquid honey 1/4 c. melted margarine/butter 1/3 c. dijon mustard Combine all the above very well and spread on top of the roasted hens. Sprinkle with salt and pepper. Roast for another 10 - 15 minutes.
• 4. Cover the roasted cornish hens with aluminum foil and allow to rest for 10 min. Arrange on serving platter. You make tuck around the hens sprigs of curley parsley and thin lemon wedges. Enjoy!