"Big Daddy's" Mustard Roasted Cornish Hens
Serves 4
Total time: 1 hour

Ingredients:
4 Cornish Hens
Olive oil
Salt and pepper to taste
½ cup dry white wine
½ cup chicken broth
2 tablespoons Dijon mustard
1 ½ teaspoons dry mustard
2 tablespoons minced fresh rosemary
1 tablespoon chopped garlic
1 ½ tablespoon butter, melted
2 tablespoons butter, softened

Directions:
Preheat oven to 450 degrees. Remove the backbones from the hens using a sharp knife. Lay each hen flat with the skin side up. Rub the hens with olive oil and season with salt and pepper. Combine the wine and broth in a roasting pan. Place the hens, skin side up, in the roasting pan. Roast for 10 minutes.
Mix the Dijon mustard, dry mustard, rosemary, and garlic in a bowl. Add 1 ½ tablespoons meted butter and mix well. Spread the mixture over the skin of the hens.  Roast for 25-35 minutes or until the hens are golden brown and the juices run clear when the thighs are pierced, basting occasionally with the pan juices.
Remove the hens from the roasting pan and let it stand for 15 minutes. Pour the pan juices into a skillet. Cook over medium heat until reduced and of a sauce consistency, stirring frequently. Remove from the heat and whisk in 2 tablespoons softened butter. Drizzle the sauce over the warm hens.