Cornish Game Hen with Whisky and Cream Pan Sauce
Cornish game hen is the perfect last-minute get-together dinner meal. Easy to prepare, with half of a hen being the perfect balance between white and dark meat
Cornish game hen is the perfect last-minute get-together dinner meal. Easy to prepare, with half of a hen being the perfect balance between white and dark meat
- 1 teaspoon worcestershire sauce
- salt and pepper
- 2 tablespoons butter
- olive oil
- 1 tablespoon dijon mustard
- 2 tablespoons unsalted butter
- 2 teaspoons fresh lemon juice
- 2 large cornish game hens 1 â½ to 2 pounds each
- herbs de province
- 2 medium shallots finely sliced
- ⼠to ⽠cup of whisky (i used jack daniel’s)
- â½ cup heavy cream
- Carbohydrate 3.98545833321424 g
- Cholesterol 239.03606250654 mg
- Fat 46.8452006277725 g
- Fiber 0.138999998665772 g
- Protein 30.0465593753352 g
- Saturated Fat 20.5228672515815 g
- Serving Size 1 1 Serving (249g)
- Sodium 252.001208437147 mg
- Sugar 3.84645833454847 g
- Trans Fat 3.40434412518651 g
- Calories 593 calories
Step-by-step
Preheat the oven at 450° and position the rack in the middle of the oven
- Place a hen, breast side down on a cutting board. Remove the backbone by cutting along both sides with shears or large sharp knife. Flip the hen and flatten it by pressing down on the breastbone with your palm. Split the hen in two along the breastbone. Repeat with the remaining hen.
- Place on a heavy baking dish and spread on each half, ⅛ of a teaspoon of butter, Herbs de Province, salt and pepper and a drop of olive oil. Place in the hot oven and cook for 30 to 45 minutes. Poke the hen while cooking to release any juices.
- When done, remove from the oven, place the hen in a dish and cover with aluminum foil and let rest.
