Butterflied game hens—split down the backbone and flattened, with the backbone removed—can be cooked at a higher temperature and in less time in the convection oven. You’ll notice that the temperature is higher than with whole hens, because these hens are butterflied.
Recipe information
Yield
makes 6 servings
Ingredients
Preparation
Step 1
Position the oven racks so that the top rack is 6 to 8 inches from the top of the oven. Preheat the oven to convection roast at 425°F. Coat a shallow roasting pan or broiler pan and rack with nonstick spray.
Step 2
Combine the mustard, shallot, vinegar, honey, and pepper in a food processor fitted with the steel blade or a blender and mix until smooth. Reserve 1/4 cup of the mixture. Transfer the remaining mixture to a small bowl.
Step 3
Loosen the skin from the flesh of the hens’ thighs and drumsticks with your fingers, being careful not to puncture the skin. Spread one-half of the mustard mixture smoothly between meat and skin. Place the hens on the prepared pan.
Step 4
Roast for 10 minutes. Turn the hens over and baste with the butter and with the remaining mustard mixture. Roast for another 20 minutes. Turn again and baste with the butter and with the mustard mixture. Roast for 10 more minutes. Watch carefully; if the hens brown too much, turn them again and brush them again with the butter and with the mustard mixture. Insert an instant-read thermometer into the thickest part of the thigh. The hens are done when the thermometer reads 175°F.
Step 5
When the hens are done, baste them once more with the reserved mustard mixture to glaze. Serve with Pesto-Roasted Potatoes (page 141) or a Roasted Red Potato Salad (page 151).
