Deviled Cornish Hens With Mustard Sauce Recipes

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ROASTED CORNISH GAME HEN WITH MUSTARD GLAZE



Roasted Cornish Game Hen With Mustard Glaze image

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

1 Cornish hen (1 1/2-pound)
1 1/2 tablespoons olive oil
1 tablespoon dijon-style mustard
2 tablespoons mustard seeds
1/2 teaspoon crumbled dried rosemary
1 -2 garlic clove, minced
1/4 cup dry white wine
1/4 cup chicken broth

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!

DEVILED CORNISH HENS WITH MUSTARD SAUCE



Deviled Cornish Hens With Mustard Sauce image

Provided by Pierre Franey

Categories     dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 11

4 Rock Cornish hens, about 1 pound each, split in half and backbone removed
Salt and freshly ground pepper
2 tablespoons finely chopped fresh rosemary or 1 tablespoon dried
4 tablespoons vegetable oil
4 tablespoons coarse Dijon-style mustard
1/4 teaspoon cumin
1 tablespoon fresh lemon juice
2 teaspoons Worcestershire sauce
1 tablespoon dry white wine
1/2 cup fine fresh bread crumbs
2 tablespoons melted butter

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

ROASTED CORNISH HEN WITH MUSTARD SEED TOPPING



Roasted Cornish Hen with Mustard Seed Topping image

Categories     Mustard     Broil     Roast     Gourmet

Yield Serves 2

Number Of Ingredients 8

a 1 1/2-pound Cornish hen
1 1/2 tablespoons olive oil
1 tablespoon Dijon-style mustard
2 tablespoons mustard seeds
1/2 teaspoon crumbled dried rosemary
1 garlic clove, minced
1/4 cup dry white wine
1/4 cup chicken broth

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.

DIJON-STYLE CORNISH HENS WITH MUSTARD SAUCE



Dijon-Style Cornish Hens With Mustard Sauce image

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

1 celery rib, chopped
1 large carrot, peeled and chopped
1 large red onion, sliced
2 Cornish hens
salt
fresh ground black pepper
2 garlic cloves
1/2 cup dry white wine
2 tablespoons Dijon mustard
2 tablespoons whole grain mustard
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon butter

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

HONEY DIJON CORNISH HENS OR CHICKEN



Honey Dijon Cornish Hens or Chicken image

Make and share this Honey Dijon Cornish Hens or Chicken recipe from Food.com.

Provided by lazyme

Categories     Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10

2 whole Cornish hens, split (about 2 1/2 pounds total) or 1 (2 1/2 lb) chicken, cut up
2/3 cup Grey Poupon Dijon Mustard
1/3 cup honey
1/4 cup lemon juice
2 tablespoons minced onions
1/4 teaspoon fresh rosemary, minced
1/2 cup chicken broth or 1/2 cup low sodium chicken broth
1 teaspoon cornstarch
6 slices lemons, halved
hot cooked long grain and wild rice blend

Steps:

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

Nutrition Facts : Calories 240.8, Fat 4.3, SaturatedFat 1.1, Cholesterol 108.8, Sodium 185.8, Carbohydrate 26.5, Fiber 0.5, Sugar 24.1, Protein 24.9

DEVILED BREADED CORNISH HENS



Deviled Breaded Cornish Hens image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 35m

Yield Four servings

Number Of Ingredients 7

4 Rock Cornish game hens, about 1 1/4 pounds each, split in half for broiling
Salt and freshly ground pepper
1/4 cup peanut, vegetable or corn oil
2 tablespoons imported mustard
1 tablespoon dry white wine
1/2 cup fine fresh bread crumbs
Sauce diable (see recipe)

Steps:

  • Preheat the broiler to high. If the oven has a separate temperature control, set the oven heat to 450 degrees.
  • Place the split hens on a flat surface and pound lightly with a flat mallet. Sprinkle the hens on all sides with salt and pepper to taste and the oil.
  • Combine the mustard and wine in a small bowl and set aside.
  • Arrange the halves neatly in one layer, skin side down, on a baking sheet and place under the broiler about three inches from the source of heat. Broil about eight or nine minutes and turn the halves.
  • Return to the broiler and broil about three minutes. Remove the halves and brush the skin side with the mustard and wine mixture. Turn the halves and brush the second side with the mustard mixture. Brush with the pan drippings and sprinkle with bread crumbs.
  • If the oven and broiler have dual heat controls, turn off the broiler and set the oven heat to 450 degrees. Put the hens in the oven and bake 15 minutes. Serve with sauce diable.

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