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Quince-Glazed Cornish Hens

HOWARD L. PUCKETT
Yield 6 servings

Ingredients

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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

  2. 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.

  3. 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.