Yield: 2 servings
|⅓ cup||Grainy mustard|
|2 \N||Garlic cloves; chopped|
|5 tablespoons||Vegetable oil|
|1 tablespoon||Chopped fresh thyme|
|\N \N||(or 1 tspn dried thyme)|
|1½ teaspoon||Ground cinnamon|
|2 \N||Cornish game hens|
|\N \N||Salt; to taste|
|\N \N||Freshly-ground black pepper; to taste|
Mix the honey, mustard, garlic, 3 tablespoons oil, thyme and cinnamon together in a bowl and set aside. Remove the wing tips from the hens. Roll the hens in the marinade and marinate overnight. Preheat the oven to 450 degrees. Season the birds inside and out with salt and pepper. Cut the lemon in half and squeeze over each bird. Put a used lemon half in the cavity of each bird. Truss the birds. Set a rack in a roasting pan and brush the rack with several tablespoons vegetable oil. Place the birds, breast-side down on the oiled rack. Roast for 30 minutes. Turn the birds breast-side up, reduce the heat to 350 degrees and roast an additional 15 to 20 minutes or until the hens are cooked through and the skin is brown.
Allow the hens to rest 10 minutes before serving. This recipe yields 2 to 4 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Chef Jody Adams of Rialto in Cambridge, MA From the TV FOOD NETWORK - (Show # CL-8907)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Jody Adams
Converted by MM_Buster v2.0l.