Mustard Hens with Cream Gravy
Servings: 4 generous servings
Ingredients
- 2 Rock Cornish hens
- 2 Tb butter unsalted, melted
- 2 Tb whole grain Dijon mustard
For the Gravy
- 2 Tb butter
- 2 Tb flour
- 2 c half & half or milk
- 2 Tb whole grain Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- To begin, preheat your oven to 375°(F).
- With kitchen shears, carefully cut the hens in half down the center of the breast and along the spine.
- Pat the birds dry with paper towels and place them on a baking sheet. With the shears, cut the tips of the wings off and discard.
- In a small bowl, combine the melted butter and 2 tablespoons of the whole grain Dijon mustard. Whisk them together then brush the mixture all over the tops of the hens, coating them well.
- Bake for 40-45 minutes or until the hens test done with a meat thermometer (165°) or the juices run clear.
- While the hens rest, prepare the gravy.
- In a saucepan, melt the remaining 2 tablespoons of butter. Whisk in the flour and allow it to cook for just a minute.
- Whisk in the half & half. Add in the remaining mustard, salt, & pepper.
- Stirring continually, bring this to a gentle boil. Let it cook for one minute and remove from the heat.
- Serve the hens with the gravy.
- Enjoy!
See This Recipe:
https://cosmopolitancornbread.com/mustard-hens/Equipment Used
- paper towels
- small dish
Nutrition
Serving: 1c | Calories: 607kcal | Carbohydrates: 10g | Protein: 34g | Fat: 48g | Saturated Fat: 22g | Polyunsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 241mg | Sodium: 798mg | Fiber: 1g | Sugar: 5g
