Cornish Game Hen with Whiskey and Cream Sauce
from https://www.giangiskitchen.com/

Cornish game hen with whiskey and cream sauce. Is the perfect last-minute get-together dinner meal. Easy to prepare, and half of a hen is the perfect balance between white and dark meat. This recipe is quite versatile and can also be used with other types of poultry. Chicken or quail would make a good substitute. However, keep in mind that the cooking time may vary depending on the size of the bird.

What to serve with the game hen? To me, almost always calls for wild rice—however, a nice crisp salad or any roasted vegetables. Mashed or roasted potatoes are perfect as well, as they complement the enjoyment of the sauce. A side of crusty bread would also be delicious to mop up any leftover sauce. Serve the cooked cornish with lemon slices and top with the sauce.

2 Cornish hen
3 tablespoons unsalted butter, divided
2 shallots, finely sliced
1/3 cup whiskey
1 teaspoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 cup heavy cream
2 teaspoons lemon juice
Herbs de Province, a big pinch
Lemon slices for serving

FOR THE CORNISH GAME HEN

Preheat the oven at 450º and position the rack in the middle of the oven.

Place a hen, breast side down on a cutting board. Remove the backbone by cutting along both sides with shears or a 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.

Place on a heavy roasting pan and spread on each half, 1/4 of a teaspoon of butter, Herbs de Provence, 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.

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

Place the unwashed cooking pan over the stove and add the remaining 2 tablespoons 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.

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

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

Serve hot over the Cornish hen.

Serves 4