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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove the backbone from the hen with poultry shears or a sharp knife, place the hen, skin side up, on a work surface, and press down the breastbone to flatten the hen. | 2. In an ovenproof skillet roast the hen, skin side up, in a preheated 450°F oven for 10 minutes. | 3. While the hen is roasting, in a small bowl whisk together the oil, the mustard, rosemary, the garlic, and salt and pepper to taste. | 4. Remove the hen from the oven, spread the mustard mixture over the skin, and roast the hen for 15 minutes. | 5. Transfer the hen to a preheated broiler and broil it about 4 inches from the heat for 2-3 minutes. Now put the mustard seed in with the mustard mixture and broil for 2-3 more minutes(this is so the mustard seeds won't burn). | 6. Transfer the hen to a platter and keep it warm. | 7. To the skillet add the wine and boil the mixture over high heat until it is reduced by half. Add the broth, boil the mixture for 1 minute, scraping up and brown bits, and add any juices that have accumulated on the platter. Strain the sauce through a fine sieve onto 2 plates. Cut the hen in half with a sharp knife, and arrange each half on top of the sauce. | 8. Serve and enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cornish hen	1			-	-	-	-
olive oil	1 1/2	1/2		179.01	0.0	0.0	20.25
dijon mustard	1	tablespoon		-	-	-	-
mustard seed	2	tablespoons		64.008	3.5393	3.2861	4.5662
rosemary	1/2	teaspoon	crumbled dried	0.4585	0.0724	0.0116	0.0205
garlic clove	1 -2		minced	0.0	0.0	0.0	0.0
white wine	1/4	cup		-	-	-	-
chicken broth	1/4	cup		19.53	0.4725	2.7846	0.6552

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.