Cornish Game Hen with Whiskey and Cream Sauce

  • 1 hr total
  • 15 mins prep
  • 45 mins cook
  • serves 4 
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IntroductionSkip To The Recipe

Cornish game hen is the perfect last-minute get together dinner meal.
Easy to prepare and  half of a hen is perfect balance between both white and dark meat.  I always have two in my freezer.

The whisky sauce is an adaptation from a recipe in Fine Cooking magazine. Very easy yet delicious.  The whiskey evaporated as it cooks, leaving a wonderful bold flavor into the cream and butter. Cognac can be used instead of the whiskey.

Rice was the perfect pairing. I added some wild rice just because I wanted something different.

We enjoyed a nice glass of Nebbiolo red wine alongside.

Giangi's Kitchen Signature

 

Nutrition Facts
Cornish Game Hen with Whiskey and Cream Sauce
Amount Per Serving
Calories 706 Calories from Fat 486
% Daily Value*
Total Fat 54g 83%
Saturated Fat 22g 110%
Cholesterol 298mg 99%
Sodium 207mg 9%
Potassium 565mg 16%
Total Carbohydrates 1g 0%
Protein 39g 78%
Vitamin A 20.6%
Vitamin C 2.5%
Calcium 4.4%
Iron 10.5%
* Percent Daily Values are based on a 2000 calorie diet.
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Cornish Game Hen with Whiskey and Cream Sauce

  • 1 hr total
  • 15 mins prep
  • 45 mins cook
  • serves 4 

Ingredients

Original recipe yields 4 servings

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  • 2 large Cornish hen
  • 2 tablespoons unsalted butter
  • 2 tablespoons unsalted butter
  • 2 mediun finely sliced shallots
  • 1/4 to 1/2 cup whiskey
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1/2 cup heavy cream
  • 2 teaspoons fresh lemon juice

Instructions

FOR THE CORNISH GAME HEN
  1. Preheat the oven at 450º and position the rack in the middle of the oven.

  2. Place a hen, breast side down on a cutting board. Remove the backbone by cutting along both sides with shears or large sharp knife. Flip the hen and flatten it by pressing down on the breastbone with your palm. Split the hen in two along the breastbone. Repeat with the remaining hen.

  3. Place on a heavy baking dish and spread on each half, ¼ of a teaspoon of butter, Herbs de Province, salt and pepper and a drop of olive oil. Place in the hot oven and cook for 30 to 45 minutes. Poke the hen while cooking to release any juices.

  4. When done, remove from the oven, place the hen in a dish and cover with aluminum foil and let rest.

FOR THE WHISKEY AND CREAM SAUCE
  1. Place the unwashed cooking pan over the stove and add the remaining 2 tablespoon of butter and let it melt. Lower the heat and add the whiskey, very slowly. With a wooden spoon scrape up any bit on the pan.

  2. Add the shallots and cook until tender, 1 minutes. Add the Worcestershire sauce, mustard and raise the heat to medium high. Bring to a boil stirring constantly

  3. Add the heavy cream and the lemon juice. Taste the sauce and season with salt and pepper.

  4. Serve hot over the Cornish hen.

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