Recipe by Cooking Light October 1997

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Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove and discard giblets and necks from hens. Rinse hens under cold water; pat dry. Remove skin; trim excess fat. Split hens in half lengthwise. Sprinkle salt and pepper over hen halves; set aside.

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  • Combine mustard and next 5 ingredients (mustard through cloves) in a small bowl; set aside.

  • Prepare grill or broiler. Place hen halves, meaty sides up, on grill rack or broiler pan coated with cooking spray; cook 15 minutes on each side or until juices run clear, basting occasionally with mustard mixture. Garnish with rosemary sprigs, if desired.

Nutrition Facts

202 calories; calories from fat 34%; fat 7.6g; saturated fat 1.9g; mono fat 2.5g; poly fat 1.6g; protein 27.4g; carbohydrates 3.9g; fiber 0.1g; cholesterol 82mg; iron 1.3mg; sodium 372mg; calcium 18mg.
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