Cornish Hens

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Smoke em

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Creole Mustard Glazed Cornish Hens

The great thing about this type of dish is that many variations and flavors can be achieved if the cook gets creative. This recipe can also be made with boneless breasts of chicken on the grill. The hens could also be substituted with a large roasting capon.

Ingredients:

6 (1½-pound) Cornish hens

4 tbsps Creole mustard

¼ cup lemon juice

¼ cup melted butter

3 tbsps chopped basil

3 tbsps chopped thyme

3 tbsps chopped tarragon

4 tbsps minced garlic

salt and black pepper to taste

Creole seasoning to taste

1½ tbsps honey

Method:

Preheat oven to 400°F. Rinse hens inside and out under cold running water. Drain well and place birds on a large roasting pan with 1-inch lip. Rub lemon juice and melted butter over chicken and under breast skin. In a large mixing bowl, combine basil, thyme, tarragon and garlic. Place a small amount of herb mixture under breast skin. Rub remaining herbs inside and out of each hen then season generously with salt, pepper and Creole seasoning. Roast hens, uncovered, 30–40 minutes or until golden brown and completely cooked. In a small bowl, combine mustard and honey. Using a pastry brush, coat breasts and legs with honey glaze. Bake 5–10 additional minutes or until glaze is golden brown.

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We've used this John Folse recipe a few times and it is pretty legit.

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