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Roast Peppered Cornish Hens

Photo: Beau Gustafson; Styling: Cindy Barr
Prep time 40 mins
Yield 6 servings (serving size: 1/2 hen)
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.

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

Nutrition 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

How to Make It

  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.