Broiled Mustard-Crumbed Cornish Hens

Preparation info
  • Makes


    • Difficulty


Appears in
Get in There and Cook: A Master Class for the Starter Chef

By Richard Sax

Published 1997

  • About

Here’s a tasty treatment, made in minutes.


  • 2 Cornish hens (about 1 pound each)
  • Salt and freshly ground black pepper, to taste
  • Olive oil, as needed


  1. 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