Roasted Cornish Game Hen With Mustard Glaze

Total Time
Prep 15 mins
Cook 35 mins

A great dinner for two, for weeknight, company or the holidays! Adapted from Gourmet magazine July 1990(via Epicurious).

Ingredients Nutrition


  1. 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.
  2. In an ovenproof skillet roast the hen, skin side up, in a preheated 450°F oven for 10 minutes.
  3. While the hen is roasting, in a small bowl whisk together the oil, the mustard, rosemary, the garlic, and salt and pepper to taste.
  4. Remove the hen from the oven, spread the mustard mixture over the skin, and roast the hen for 15 minutes.
  5. 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).
  6. Transfer the hen to a platter and keep it warm.
  7. 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.
  8. Serve and enjoy!


Most Helpful

I was worried that this would taste too much like mustard but it didn't at all! It was absolutely DELICIOUS and had a completely unique flavor. My whole family loved it and I wish I had made more than 2 hens! I'm planning to make it again tonight so I thought I would review it and thank you for a WONDERFUL recipe. UPDATE: I tried this with lamb and it was excellent. I love this recipe! I used a cast iron pan to cook it in. Thank you!

Oliver's mommy April 25, 2010

Very yummy, and very easy! Always a winning combination in my house. This looked absolutely beautiful when it came out of the oven, and the taste was just as good. I found the breast meat to be just a slight bit overdone, but I'll just take that into account and cook a little less the next time. The pan sauce was wonderful, I drizzled it over the hen and the mashed potatoes that I had on the side, and there was no need for any butter or sour cream on the potatoes. The only change I made was to use 1 1/2 teaspoons of fresh rosemary in place of the dried. Thanks for posting a real winner!

IngridH March 06, 2010

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