Herb-and-Mustard Cornish Hen
A combination of fresh herbs and honey mustard gives these cornish hens a delightful, tangy taste. The secret is marinating them overnight to allow the flavors to permeate through.
This herb-and-mustard cornish hen recipe, paired with rice pilaf and buttered vegetables, is a favorite in my house and I am hoping to share the pleasures of this good-to-the-bone dish via the Weekend Herb Blogging food event over at Kalyn’s Kitchen.
Makes 4 Servings
2 cornish hens
1 tsp fresh rosemary, finely chopped
1 tsp fresh thyme, finely chopped
1 tsp fresh garlic, minced
1 cup honey mustard
salt and pepper
Rub salt and pepper onto the hens. Place in a deep dish.
In a bowl, combine herbs, honey mustard and garlic. Pour over hens.
Cover with film and marinate for at least 4 hours, or overnight.
Drain hens from marinade, place in a roasting rack. Set aside marinade.
Boil reserved marinade in a small sauce pot, around 2-3 minutes.
Roast at 375 F, around 40-50 minutes, or until juices run clear when hens are pierced.
Brush hens regularly with the marinade during the roasting process.
Cut each hen into two and serve hot.
More Good Food!
Sounds just delicious. I think I’ve only cooked cornish game hens once. Love the idea of marinating them overnight.
And I guess because they’re a lot smaller than regular chickens, flavors are absorbed faster!
Thanks, Kalyn, for allowing me to be a part of WHB!