Broiled Poussin or Cornish Hens with Mustard Crust

Portions: 10 Portion size: 1 hen

P/ifloz (40 mL) sauce

Portions: 10 Portion size: 1 hen

P/ifloz (40 mL) sauce

U.S.

Metric

Ingredients

10

10

Poussins or Cornish hens,

about 1 lb (450 g) each

8 oz

250 g

Melted butter

to taste

to taste

Salt

to taste

to taste

Pepper

7 oz

225 g

Dijon mustard

4 oz

125 g

Fresh white bread crumbs

10

10

Broiled tomato halves

10 oz

300 g

Broiled mushrooms

Per serving:

Calories, 920; Protein, 81 g; Fat, 60 g (59% cal.); Cholesterol, 300 mg; Carbohydrates, 12 g; Fiber, 2 g; Sodium, 1630 mg.

Procedure

1. Lift the neck skin of each chicken and remove the wishbone by scraping the meat from the bone with a small sharp knife. Remove the backbone and split open, as shown in Figure 12.4. Tuck each wing tip behind the breast as shown. Push a skewer through a middle wing joint, through the breast, and through the second middle wing joint. Push another skewer through from one thigh to the other. Place skin side up on an oiled tray.

2. Brush with butter (reserve remaining butter for step 4) and season with salt and pepper.

3. Broil at a low heat to lightly color the skin. Transfer to the oven, set at 375°F (180°c), and cook for 30 minutes.

4. When the Cornish hens have been in the oven for 30 minutes, spread the mustard evenly over the skin. Sprinkle with the bread crumbs and drizzle with the remaining butter. Broil (grill) at high heat to golden brown and crisp.

5. Remove the chicken from the broiler, remove the skewers, and place a whole chicken on a dinner plate, skin side up. Garnish with 1 broiled tomato half and 1 oz (30 g) broiled mushrooms.

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