I found this “coquelet” in the market yesterday. It looks like a Cornish game hen, so I’m going to cook it like one. I love honey mustard glaze; it’s simple to prepare and tastes good on poultry, pork and fish.
HONEY MUSTARD COQUELET
1 Cornish game hen
2 Tbsp of good melted butter(Swiss if you can)
2 Tbsp of Dijon mustard (not Grey Poupon)
1 1/2 Tbsp of honey ( I don’t care what kind)
Cut the backbone out of the hen with kitchen shears.
Carefully loosen the skin of the breast with your fingers, separating it from the meat but not completely detaching it.
Flip the hen over and loosen the skin over the thighs and drumsticks.
Turn the hen breast side up, admire, then season with salt and pepper.
Whisk together the melted butter, mustard and honey. Spread this mixture under the skin of the breast, thighs and drumsticks. Brush both the cavity and the front of the hen with the glaze. Set aside the remaining glaze.
Preheat the oven to 400 degrees. Place the hen, breast side down on a rack. Pour 1/2 glass of wine.
Place the hen in the oven for 25 minutes. Remove and turn breast side up, brushing with the remaining glaze. Roast for an additional 25 minutes.
Cut in half and serve.
I was going to have a Sancerre with this but, “shudder”, it was a bad bottle. Drink what you want, especially because I was so pushy about the butter and mustard.
The first picture is really stunning! Looks really great. Small like a cornish game hen, which I always love! Too bad about the wine. A good wine with that would be fantastic!
I'm guessing you get to drink the 1/2 glass of wine you've poured? Looks wonderful!
The coquelet had a very nice flavor but it didn't taste like a Cornish game hen. It was gamier but in a good way.
Oh my, Rosemary! I've got to stop reading your blog because it makes me so hungry. You really should get your own show or something. What skill!
This is a cracker. But the coquelets we get down here in the Lot are smaller: after 50 minutes they’d be cinders.
I wonder where you live.