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Maple Mustard Cornish Hens




Source of Recipe


by Millie, from LA Magazine


List of Ingredients




2 Cornish game hens {I use boneless/skinless chix breasts}

6 T grade-A medium amber maple syrup {I use Aunt Jemima’s}

3 T dark brown sugar
6 T butter {salted or unsalted}
5 T spicy Dijon Mustard
3 tsp thyme ~ dried/crumbled
2 tsp sage
salt/pepper




Recipe



Preheat oven to 375°

Combine syrup, brown sugar, butter Dijon mustard, thyme & sage in a small saucepan.

Cook over low heat, stirring constantly til butter is melted. Remove from the heat and cool to room temp.

Wash hens and pat dry. Tie legs and place in non-metal dish. Pour most of the syrup mix over the hens, reserving remainder for serving.

Cover n marinate in fridge for 2~4hrs.

Place hens in bake pan & brush them w/glaze from marinade dish. Salt/pepper to taste over top of glazed hens.

Roast uncovered for about 1 hour, brushing every 20 minutes, til juices from thigh are clear.