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 Cooking Light

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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


  • 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


  1. 1. Preheat oven to 400°.
  2. 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. 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.
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