Honey Mustard Coquelet or Chicken Little

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.