This was so simple, yet so tasty. A great meal to make when you don't have much time for prep work. I didn't have red currant jelly, so I used raspberry jam instead and it was delicious.
Roast Peppered Cornish Hens
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
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Recipe Time
Prep Time:
Nutritional Information
Amount per serving
- Calories: 209
- Calories from fat: 21%
- Fat: 4.9g
- Saturated fat: 1.1g
- Monounsaturated fat: 1.4g
- Polyunsaturated fat: 1.1g
- Protein: 27.5g
- Carbohydrate: 11.3g
- Fiber: 1.4g
- Cholesterol: 122mg
- Iron: 1.1mg
- Sodium: 428mg
- Calcium: 29mg
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.
Roast Peppered Cornish Hens Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Entertaining, 5 Ingredients or Less
- CUISINE: American
- MAIN INGREDIENT: Poultry
- DIETARY CONSIDERATION: Low Carbohydrate, Low Saturated Fat
- COOKING METHOD: Bake
- OCCASION: Christmas, Thanksgiving
- PUBLICATION: Cooking Light
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