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
WEEKNIGHT DEVILED CORNISH HEN
This recipe came from USA Weekend. I put the exact instructions that they gave on this recipe as it was great advice. A little slather of mustard heightens flavor, and the bread crumbs and thyme offer nice crunch. If there's room on the roasting pan, add a few vegetables if you like - carrots, potatoes, onions, cauliflower tossed with a little oil, salt and pepper - but don't overcrowd the pan. You want those birds to roast, not stew!
Provided by Ceezie
Categories Poultry
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Adjust rack to lowest position and heat oven to 425 degrees.
- Meanwhile, heat oil in a small skillet over medium-high heat. Add thyme and bread crumbs; toast until fragrant and golden, a couple of minutes.
- Lightly sprinkle hens all over with salt and pepper. Place on a rimmed baking sheet large enough for them to comfortably fit in a single layer. Brush hens with mustard and sprinkle with bread crumbs.
- Roast until impressively golden brown and juices run clear when leg thigh is pricked with a fork, about 30 minutes. Let rest 5 minutes. Halve and serve.
Nutrition Facts : Calories 190.9, Fat 6.7, SaturatedFat 1.4, Cholesterol 108.8, Sodium 307.4, Carbohydrate 5.8, Fiber 0.9, Sugar 0.6, Protein 25.6
DEVILED GAME HENS
Steps:
- Pat hens dry with paper towels. Place on baking sheet. Mix oil, red pepper and rosemary in bowl. Rub all over hens. Let stand 1 hour at room temperature.
- Heat 2 heavy large skillets over medium-high heat. Sprinkle hens with salt. Add 3 hen halves, skin side down, to each skillet. Place 1 heavy large pot atop hens in each skillet. Place weights (such as several bricks or rocks) in each pot. Cook until juices run clear when thickest part of thigh is pierced, about 18 minutes per side.
DEVILED BREADED CORNISH HENS
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 35m
Yield Four servings
Number Of Ingredients 7
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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