Roast Peppered Cornish Hens

Roast Peppered Cornish Hens Recipe
Photo: Beau Gustafson; Styling: Cindy Barr
For a small holiday gathering, hens offer a smart-sized option in lieu of a large turkey. Mustard, jelly, and black pepper combine for a simple glaze.

Yield:

6 servings (serving size: 1/2 hen)

Recipe from

Cooking Light

Recipe Time

Prep: 40 Minutes

Nutritional Information

Calories 209
Caloriesfromfat 21 %
Fat 4.9 g
Satfat 1.1 g
Monofat 1.4 g
Polyfat 1.1 g
Protein 27.5 g
Carbohydrate 11.3 g
Fiber 1.4 g
Cholesterol 122 mg
Iron 1.1 mg
Sodium 428 mg
Calcium 29 mg

Ingredients

3 (1 1/4-pound) Cornish hens, trimmed and skinned
Cooking spray
1/4 cup spicy brown mustard
1/4 cup currant jelly
1 1/2 teaspoons fresh coarsely ground black pepper
1/2 teaspoon salt

Preparation

1. Preheat oven to 400°.

2. Remove and discard giblets and necks from hens. Split hens in half lengthwise. Place hen halves, breast sides up, in a roasting pan coated with cooking spray.

3. Combine mustard and jelly. Brush mustard mixture over hens; sprinkle evenly with pepper and salt. Bake at 400° for 30 minutes or until a thermometer inserted in the meaty part of thighs registers 165°. Let stand 10 minutes.

Note:

Karen Levin,

December 2008
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