Cornish Game Hens With Mustard And Rosemary

Description

Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM

These golden roasted Cornish hens accompanied by a delectable apricot and mustard–scented mayonnaise are served at room temperature. That means that all the preparation–both the roasting of the hens and the assembly of the sauce–can be done completely in advance. Serve the hens with the Orzo Salad with Vegetables and Herbs and with some crusty French or Italian bread, and you won’t need to bother with any last-minute cooking.

Ingredients

• 6   tablespoons unsalted butter at room temperature
• ⅓ cup finely chopped prosciutto, divided
• 2½ teaspoons Dijon mustard, divided
• 5   teaspoons chopped fresh rosemary, divided
• Salt
• Freshly ground black pepper
• 3   1½-pound Cornish game hens
• 1½ cups chicken broth
• 1   cup regular or reduced-fat (not nonfat) mayonnaise
• 3   tablespoons apricot preserves
• 1   bunch watercress

Directions

1. Arrange an oven rack at center position and preheat oven to 400 degrees F.
2. Combine butter, half of the prosciutto, 1½ teaspoons of the mustard, and half of the rosemary in a bowl.
3. Season with salt and pepper.
4. Run your fingers under breast skin of each game hen to loosen skin from flesh.
5. Rub 1 tablespoon of the seasoned butter under the breast skin of each hen.
6. Sprinkle hens inside and out with salt and pepper, and place 1 teaspoon of seasoned butter in each cavity.
7. Place hens on a rack in a large roasting pan.
8. Pour ⅓ cup stock over hens.
9. Dot each hen with 1 teaspoon of seasoned butter.
10. Roast 30 minutes, basting with remaining broth and butter every 10 minutes.
11. Continue roasting without basting until juices run clear when thigh is pierced at thickest part, about 30 minutes more. (Internal temperature should be 180 degrees F when a thermometer is inserted in the inner part of the hens’ thighs.)
12. Remove hens and let rest.
13. Prepare the mayonnaise.
14. Reserve ¼ cup of the pan juices.
15. In a small bowl, mix together reserved pan juices, mayonnaise, apricot preserves, and remaining prosciutto, mustard, and rosemary.
16. Let hens cool to room temperature and cut in half. (Hens and sauce can be made 1 day ahead. Cover and chill. Bring hens and sauce to room temperature 30 minutes before serving.)
17. Arrange hens on a large platter and garnish with several bouquets of watercress.
18. Place sauce in a serving bowl.