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Weeknight Deviled Cornish Hen Recipe

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This recipe for Weeknight Deviled Cornish Hen is from Food, Family and Fun on a Dime, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Cornish game hens (1 ½ to 2 pounds each), cut down the back with kitchen shears to butterfly.
1 ½ teaspoons olive oil
1 ½ teaspoons dried thyme leaves
¼ cup dry plain bread crumbs
Salt and ground black pepper
¼ cup Dijon mustard
Directions:
Directions:
Adjust oven 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 brown, 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 golden brown and juices run clear when leg thigh is pricked with a fork, about 30 minutes. Let rest 5 minutes. Halve the hens and serve.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
To serve 2, use one hen. I usually use the same amount of thyme and breadcrumbs for one hen; it's very good. Use good, sturdy kitchen shears to cut along the backbone of each hen. Butterfly the hens and lay them flat, skin side up. To help get the hens to lay flat when butterflied, cut the top of the breastbone. Adapted recipe from Pam Anderson in USA Weekend.

 

 

 

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