Blackberry Mustard Cornish Hen Recipe

How many of you have made Cornish Hens? I admit, I have never made one, but my daughter Shelly makes them from time to time for the family to enjoy. Today we have a guest-post recipe for those of you who are looking for something different to make for family dinners or for a special occasion. The recipe is courtesy of THE COCOA EXCHANGE and only requires 5 ingredients.

Blackberry Mustard Cornish Hen Recipe

Blackberry Mustard Cornish Hen Recipe

3 ea. Cornish hens, trimmed and skinned
1/4 cup Pod & Bean™ Stone Ground Mustard
1/4 cup Pod & Bean™ Blackberry Chipotle Sauce
2 tsp. fresh thyme, chopped
Salt and Ground Black Pepper to taste

Preheat oven to 400° F.

Remove and discard necks and giblets from hens. Split in half lengthwise and place halves, breast side up, in a roasting pan coated with non-stick spray. Sprinkle with salt and pepper.

Combine Pod & Bean™ Stone Ground Mustard, Pod & Bean™ Blackberry Chipotle Sauce and thyme.

Bake at 400° F for 20 minutes and remove from oven. Brush mustard mixture over hens.
Return hens to oven and bake until thermometer inserted in the meaty part of thigh reaches an internal temperature of 165° F.

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  1. Jo-Ann Brightman says:

    This combination of flavors sounds very interesting. I have not yet bought Pod & Bean products but they do seem to be very promising.

  2. My Mother used to bake Cornish Hens occasionally. I remember how good they were. I think I will try this recipe soon.

  3. I am intrigued by the Blackberry Chipotle Sauce. Would like to try it.

  4. ellen beck says:

    I haventmade acornish hen in years, I mean literally.I am thinking when I red skinned up there, maybe youre supposed to skin them and I know I sure didnt. This is an interesting combo of flavors with blueberry and mustard. I havent heard of that brand of spice, but I bet you could substitute what you have on hand.

  5. Peggy Nunn says:

    This sounds great. I have not heard of Pod & Bean™ Stone Ground Mustard and Blackberry Chipotle Sauce. I will have to find it. Thank you for the recipe.

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