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Broiled Mustard-Crumbed Cornish Hens
Preparation info
- Makes
2
Servings - Difficulty
Easy
Appears in
By Richard Sax
Published 1997
Here’s a tasty treatment, made in minutes.
Ingredients
2 1 pound each- Salt and freshly ground black pepper, to taste
- Olive oil, as needed
Method
- Preheat the broiler, with a rack about 6 inches from the heat source. If you have access to a butcher, ask him to butterfly the hens, cutting out the backbone from each bird (freeze these for making stock or soup). Or do it yourself: With a boning knife or other sharp knife, simply cut along both sides of the backbone. Now place each hen, skin side up, on the work