"Easy to prepare and half of a hen is the perfect balance between both white and dark meat. I always have two in my freezer. My go-to when I do not have time to cook a larger chicken."
Cornish Game Hen with Whiskey and Cream Sauce
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Method
Step 1
Preheat the oven at 450º and position the rack in the middle of the oven.
Step 2
Place a hen, breast side down on a cutting board. Remove the backbone by cutting along both sides with shears or a large sharp knife.
Step 3
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.
Step 4
Place on a heavy roasting pan and spread on each half, ¼ of a teaspoon of butter, Herbs de Provence, 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.
Step 5
When done, remove from the oven, place the hen in a dish and cover with aluminum foil and let rest.
Step 6
Place the unwashed cooking pan over the stove and add the remaining 2 tablespoons of butter and let it melt. Lower the heat and add the whiskey, very slowly. With a wooden spoon scrape up any bit on the pan.
Step 7
Add the shallots and cook until tender, 1 minute. Add the Worcestershire sauce, mustard and raise the heat to medium-high. Bring to a boil stirring constantly
Step 8
Add the heavy cream and the lemon juice. Taste the sauce and season with salt and pepper.
Step 9
Serve hot over the Cornish hen.