Ingredients
- 4 Cornish hens, about 1 pound each, split in half for broiling
- Salt and freshly ground pepper to taste
- 4 tablespoons Dijon mustard
- 2 tablespoons white vinegar
- 2 tablespoons Worcestershire sauce
- 3 tablespoons olive oil
- ⅓ cup finely chopped toasted pecans
- 2 tablespoons finely chopped scallions
- 1 tablespoon chopped fresh sage or 2 teaspoons dried
- 2 tablespoons melted butter
- 2 tablespoons finely chopped parsley
- Nutritional Information
Nutritional analysis per serving (4 servings)
1131 calories; 86 grams fat; 23 grams saturated fat; 0 grams trans fat; 40 grams monounsaturated fat; 15 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 79 grams protein; 473 milligrams cholesterol; 528 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Preheat the oven to broil.
- With a mallet or meat pounder, flatten the hens. Sprinkle them with salt and pepper. Arrange the halves in one layer in a baking dish.
- Place the mustard, vinegar and Worcestershire sauce in a small mixing bowl, and blend well with a wire whisk. Brush both sides of the hens with the mixture.
- Brush the hens with oil, and place skin side down in a baking dish. Place under the broiler about 4 inches from the heat source, and cook for about 10 minutes, basting occasionally. Turn, and continue cooking for about 10 minutes or until lightly browned. Baste often.
- Blend the pecans, scallions and sage. Sprinkle the hens with the mixture and the melted butter.
- Reduce heat to 400 degrees and continue cooking for about 10 minutes, basting occasionally, until the hens are nicely browned. Sprinkle with parsley.
45 minutes
Dining and Cooking