LEMON BUTTER ROCK CORNISH HENS WITH MAPLE GRAPE SAUCE
Give your sandwiches an extra punch with pulled chicken. Garnish with crisp lettuce and a light cheese for a scrumptious lunch!
30 min Prepping
40 min Cooking
- 2 Exceldor Rock Cornish Hens, about 1.63 lb. (0.74 kg) each
- 3 tbsp. (45 ml) soft butter
- 2 tbsp. (30 ml) chives, finely chopped
- 2 sprigs of thyme, leaves removed and chopped
- Zest of 1 lemon
- Salt and pepper
MAPLE GRAPE SAUCE
- 1 tbsp. (15 ml) olive oil
- 1 shallot, finely chopped
- 1 tbsp. (15 ml) maple syrup
- ½ cup green grapes, halved
- 1 cup (250 ml) homemade or store-bought demi-glace sauce
- Salt and pepper
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- On a cutting board, place the Hen breast-side-down with the neck cavity facing you. Using kitchen shears, cut along both sides of the spine, which you then remove and discard. Place the Hen breast-side-up and press firmly on the chest bones to flatten the chest.
- In a bowl, mix the butter, chives, thyme, and lemon zest. Season with pepper.
- With your fingers, gently lift the skin of both breasts slightly, without tearing, and spread the butter mixture underneath, making sure to cover the entire surface. Drizzle the outside of the Hen with olive oil. Salt and pepper.
- Preheat the oven to 375°F (190°C). Place Hen breast-side-up on a cooking sheet covered with parchment paper. Bake for about 40 minutes or until the skin is crisp and brown. Internal temperature should be 180°F (82°C)
- In a skillet, heat olive oil and sweat French shallot. Add maple syrup and reduce 2 to 3 minutes. Add grapes and continue cooking a few minutes. Pour demi-glace sauce over the Hen and continue baking for about 5 minutes. Adjust seasoning as needed.
- Slice Hen and serve over a parsnip purée with butter or goat cheese and roasted garlic. Drizzle with maple grape sauce.