Monday, November 16, 2009

Creole Mustard Cornish Hens

Shouldn't everyone get their own birdy to eat? Cornish hens are inexpensive and super tasty. They taste just like chicken I swear. *wink*

If you don't already enjoy these once in a while, pick some up and try them out.
Aren't they tasty looking?!

Ingredients:

2-3 Cornish hens
1/8 cup lemon juice
1/8 cup melted butter
2 Tbsps chopped basil
2 Tbsps chopped thyme
2 Tbsps chopped tarragon
2 Tbsps minced garlic
salt
black pepper
Creole seasoning
2 Tbsps Creole mustard
1 tsp honey

Directions:

Preheat the oven to 400 degrees. You will need a roasting pan with a lip to catch the juices.

While it is heating, rinse your hens. If there are goodies inside, remove them. You could freeze them for later or chunk them. Livers and such make good dirty rice.

Now, pat the hens dry so your herbs and butter mixtures will stick.



Rub lemon juice and butter over each chicken and under the breast skin.


Season your birds lightly with salt, pepper, and Creole seasoning. Combine herbs in a small bowl and rub a small amount on to the breast of each hen.


Use the rest of the herbs inside and out on the remaining parts of the hens.


Roast the hens uncovered for 30-40 minutes or until they are golden brown and cooked through. During the roasting time, combine mustard and honey. Use a pastry brush to baste the tops and legs of each bird.



Bake for another 5-10 minutes, until the glaze is golden brown. Ours got a bit crusty because of the amount of herbs but was still delicious. We also took the liquid from the hens along with the same herbs in the recipe and added it to a long grain rice. It was excellent!


There are lots of ways to cook up these birds, so try our recipe or make up your own new creation and tell me about it. Happy cooking!








1 comment:

  1. Your Thanksgiving meal was awesome. You are a great hostess and a really good cook.

    ReplyDelete