Coat the measuring cup with cooking spray before measuring honey, and it will slip out easily. Red pepper adds kick to the glaze.

Lia Huber
Recipe by Cooking Light November 2006

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Yield:
4 servings (serving size: 1 hen half)
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Ingredients

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Directions

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  • Preheat oven to 425°.

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  • To prepare hens, remove and discard giblets and necks from hens. Remove skin; trim excess fat. Split hens in half lengthwise. Combine thyme, salt, black pepper, and 2 minced garlic cloves. Rub surface of hens with thyme mixture.

  • To prepare glaze, heat 1 teaspoon oil in a small saucepan over medium heat. Add 1 minced garlic clove, and cook 1 minute. Add cranberries, juice, honey, cinnamon, and red pepper; bring to a simmer. Cook for 5 minutes or until slightly syrupy.

  • Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add hens, breast side down; cook 3 minutes. Place hens, breast side up, on a broiler pan coated with cooking spray. Brush hens with half of glaze. Bake at 425° for 25 minutes or until a thermometer registers 165°, brushing occasionally with remaining glaze.

  • Wine note: Both game birds and cranberry sauce are terrific partners for pinot noir. Because pinot noir has an earthy, sweet character, it perfectly highlights the meaty sweetness of a roasted bird. At the same time, pinot noir's good acidity is just the ticket as a complement to the cranberries. Try La Crema Pinot Noir 2004 from Russian River Valley, California ($29). -Karen MacNeil

Nutrition Facts

407 calories; calories from fat 28%; fat 12.8g; saturated fat 2.7g; mono fat 5.9g; poly fat 2.5g; protein 49.9g; carbohydrates 21.6g; fiber 0.8g; cholesterol 225mg; iron 1.9mg; sodium 372mg; calcium 41mg.
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