Yield
4 servings (serving size: 1 hen half and about 2/3 cup salsa)
Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir

How to Make It

Step 1

Preheat oven to 425°.

Step 2

To prepare mango salsa, combine first 8 ingredients in a bowl; cover and chill.

Step 3

To prepare deviled seasoning paste, combine mustard and next 8 ingredients (mustard through black pepper) in a small bowl. Remove and discard giblets and necks from hens. Rinse hens with cold water; pat dry. Starting at neck cavity, loosen skin from breasts by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under hens. Rub deviled seasoning paste under loosened skin. Place hens, breast sides up, on a broiler pan. Bake at 425° for 35 minutes or until juices run clear. Split hens in half lengthwise. Discard skin. Serve with mango salsa.

Zinfandel in Chicago

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