Step 1

Preheat the oven at 450º and position the rack in the middle of the oven.

Step 2

Place a hen, breast side down on a cutting board. Remove the backbone by cutting along both sides with shears or a large sharp knife.

Step 3

Flip the hen and flatten it by pressing down on the breastbone with your palm. Split the hen in two along the breastbone. Repeat with the remaining hen.

Step 4

Place on a heavy roasting pan and spread on each half, ¼ of a teaspoon of butter, Herbs de Provence, salt and pepper, and a drop of olive oil. Place in the hot oven and cook for 30 to 45 minutes. Poke the hen while cooking to release any juices.

Step 5

When done, remove from the oven, place the hen in a dish and cover with aluminum foil and let rest.

Step 6

Place the unwashed cooking pan over the stove and add the remaining 2 tablespoons of butter and let it melt. Lower the heat and add the whiskey, very slowly. With a wooden spoon scrape up any bit on the pan.

Step 7

Add the shallots and cook until tender, 1 minute. Add the Worcestershire sauce, mustard and raise the heat to medium-high. Bring to a boil stirring constantly

Step 8

Add the heavy cream and the lemon juice. Taste the sauce and season with salt and pepper.

Step 9

Serve hot over the Cornish hen.