Butterflied Deviled Game Hens
- 1/2 cup hot mustard (German, English, or Chinese)
- 1 large shallot
- 3 tablespoons cider vinegar
- 2 teaspoons honey
- 1/2 teaspoon freshly ground black pepper
- Three 16- to 20-ounce Cornish game hens, backbone removed and butterflied
- 4 tablespoons (1/2 stick) melted butter
- Position the oven racks so that the top rack is 6 to 8 inches from the top of the oven.
- Preheat the oven to convection roast at 425F.
- Coat a shallow roasting pan or broiler pan and rack with nonstick spray.
- Combine the mustard, shallot, vinegar, honey, and pepper in a food processor fitted with the steel blade or a blender and mix until smooth.
- Reserve 1/4 cup of the mixture.
- Transfer the remaining mixture to a small bowl.
- Loosen the skin from the flesh of the hens thighs and drumsticks with your fingers, being careful not to puncture the skin.
- Spread one-half of the mustard mixture smoothly between meat and skin.
- Place the hens on the prepared pan.
- Roast for 10 minutes.
- Turn the hens over and baste with the butter and with the remaining mustard mixture.
- Roast for another 20 minutes.
- Turn again and baste with the butter and with the mustard mixture.
- Roast for 10 more minutes.
- Watch carefully; if the hens brown too much, turn them again and brush them again with the butter and with the mustard mixture.
- Insert an instant-read thermometer into the thickest part of the thigh.
- The hens are done when the thermometer reads 175F.
- When the hens are done, baste them once more with the reserved mustard mixture to glaze.
- Serve with Pesto-Roasted Potatoes (page 141) or a Roasted Red Potato Salad (page 151).
hot mustard, shallot, cider vinegar, honey, freshly ground black pepper, three, butter
Taken from www.epicurious.com/recipes/food/views/butterflied-deviled-game-hens-372481 (may not work)