Quince-Glazed Cornish Hens

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Quince-Glazed Cornish HensRecipe
6 servings


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3 (1 1/4-pound) Cornish hens
1/2 teaspoon salt
1/4 teaspoon pepper
Cooking spray
2 tablespoons lemon juice
Rosemary sprigs (optional)


Preheat oven to 400°.

Remove and discard giblets and necks from hens. Rinse hens under cold water; pat dry. Remove skin, and trim excess fat. Working with 1 hen at a time, tie ends of legs together with cord. Lift wing tips up and over back; tuck under hen. Combine salt and pepper; sprinkle over hens. Place hens on a broiler pan coated with cooking spray; bake for 45 minutes.

Combine marmalade and lemon juice in a small saucepan; cook over medium heat 3 minutes. Place marmalade mixture in a blender; process until smooth. Brush hens with marmalade mixture. Bake an additional 15 minutes or until juices run clear, basting occasionally with marmalade mixture. Remove cord; split hens in half lengthwise. Garnish with rosemary sprigs, if desired.

Created date

November 1997

Nutritional Information

Calories 186
Caloriesfromfat 18 %
Fat 3.8 g
Satfat 0.9 g
Monofat 1.2 g
Polyfat 0.9 g
Protein 21.9 g
Carbohydrate 16 g
Fiber 0.3 g
Cholesterol 99 mg
Iron 0.9 mg
Sodium 256 mg
Calcium 16 mg