Quince-Glazed Cornish Hens

HOWARD L. PUCKETT

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 186
  • Calories from fat: 18%
  • Fat: 3.8g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.9g
  • Protein: 21.9g
  • Carbohydrate: 16g
  • Fiber: 0.3g
  • Cholesterol: 99mg
  • Iron: 0.9mg
  • Sodium: 256mg
  • Calcium: 16mg

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)

Preparation

  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.
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