Cornish Game Hen with Whisky and Cream Pan Sauce

Cornish Game Hen with Whisky and Cream Pan Sauce could be just the gluten free and ketogenic recipe you've been looking for. One portion of this dish contains approximately 40g of protein, 68g of fat, and a total of 789 calories. This recipe serves 4 and costs $2.16 per serving. 4 people found this recipe to be tasty and satisfying. Only a few people really liked this main course. If you have salt and pepper, butter, lemon juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. With a spoonacular score of 53%, this dish is good. If you like this recipe, you might also like recipes such as Cornish Game Hen with Double-Cranberry and Thyme Sauce, Soy Sauce Roasted Cornish Game Hen (ga Mai Ro Ti), and Cornish Game Hen Soup.

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

For the Cornish hen: Preheat the oven at 450 and position the rack in the middle of the oven. Place a hen, breast side down on a cutting board. Remove the backbone by cutting along both sides with shears or large sharp knife. Flip the hen and flatten it by pressing down on the breastbone with your palm. Split the hen in two along the breastbone. Repeat with the remaining hen. Place on a heavy baking dish and spread on each half, of a teaspoon of butter, Herbs de Province, salt and pepper and a drop of olive oil. Place in the hot oven and cook for 30 to 45 minutes. Poke the hen while cooking to release any juices. When done, remove from the oven, place the hen in a dish and cover with aluminum foil and let rest. To make the sauce: Place the unwashed cooking pan over the stove and add the remaining 2 tablespoon of butter and let it melt. Lower the heat and add the whisky, very slowly. With a wooden spoon scrape up any bit on the pan. Add the shallots and cook until tender, 1 minutes. Add the Worcestershire sauce, mustard and raise the heat to medium high. Bring to a boil stirring constantly. Add the heavy cream and the lemon juice. Taste the sauce and season with salt and pepper. Serve hot over the Cornish hen.

 

Step by step:

For the Cornish hen

1. Preheat the oven at 450 and position the rack in the middle of the oven.

2. Place a hen, breast side down on a cutting board.

3. Remove the backbone by cutting along both sides with shears or large sharp knife. Flip the hen and flatten it by pressing down on the breastbone with your palm. Split the hen in two along the breastbone. Repeat with the remaining hen.

4. Place on a heavy baking dish and spread on each half, of a teaspoon of butter, Herbs de Province, salt and pepper and a drop of olive oil.

5. Place in the hot oven and cook for 30 to 45 minutes. Poke the hen while cooking to release any juices.

6. When done, remove from the oven, place the hen in a dish and cover with aluminum foil and let rest.

To make the sauce

1. Place the unwashed cooking pan over the stove and add the remaining 2 tablespoon of butter and let it melt. Lower the heat and add the whisky, very slowly. With a wooden spoon scrape up any bit on the pan.

2. Add the shallots and cook until tender, 1 minutes.

3. Add the Worcestershire sauce, mustard and raise the heat to medium high. Bring to a boil stirring constantly.

4. Add the heavy cream and the lemon juice. Taste the sauce and season with salt and pepper.

5. Serve hot over the Cornish hen.

Nutrition Information:

covered percent of daily need