Red Currant-Glazed Cornish Hens and Pearl Onions

A sweet, sticky glaze makes these hens irresistible. Use white, red, or gold pearl onions in this dish.


4 servings (serving size: 1 hen half and 1/3 cup onion mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 402
Caloriesfromfat 18 %
Fat 8.2 g
Satfat 3.2 g
Monofat 2.5 g
Polyfat 1.4 g
Protein 33.6 g
Carbohydrate 48.7 g
Fiber 0.1 g
Cholesterol 154 mg
Iron 1.6 mg
Sodium 718 mg
Calcium 49 mg


1/2 cup red currant jelly
1/3 cup apple juice
1 tablespoon finely chopped shallots
2 teaspoons fresh lemon juice
1/2 teaspoon grated peeled fresh ginger
1/4 teaspoon chopped fresh thyme
1 teaspoon salt, divided
2 (1 1/2-pound) Cornish hens
Cooking spray
1/4 teaspoon freshly ground black pepper, divided
2 quarts water
1 pound pearl onions
1 tablespoon butter
1 tablespoon sugar
1 tablespoon fresh lemon juice


1. Preheat oven to 425°.

2. Combine first 6 ingredients in a small saucepan. Stir in 1/4 teaspoon salt; bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally.

3. Remove and discard giblets and necks from hens. Remove skin; trim excess fat. Split hens in half lengthwise. Place hen halves, meaty sides up, in a roasting pan coated with cooking spray. Sprinkle with 1/2 teaspoon salt and 1/8 teaspoon pepper. Bake at 425° for 10 minutes. Remove from oven, and brush hens with half of jelly mixture. Reduce oven temperature to 400°. Bake at 400° for 8 minutes. Remove from oven, and brush hens with remaining half of jelly mixture. Bake at 400° for 7 minutes or until a thermometer registers 165°.

4. Bring 2 quarts water to a boil in a large saucepan. Add onions to pan; cook 2 minutes. Remove onions with a slotted spoon. Drain and rinse under cold running water; drain. Pinch stem end of each onion; discard peels. Melt butter in a large nonstick skillet over medium heat. Add onions, sugar, 1 tablespoon lemon juice, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper to pan; cook 12 minutes or until golden brown, stirring frequently. Serve with hens.

David Bonom,

Cooking Light

November 2008
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