Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A sweet, sticky glaze makes these hens irresistible. Use white, red, or gold pearl onions in this dish.

David Bonom
Recipe by Cooking Light November 2008

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Recipe Summary

Yield:
4 servings (serving size: 1 hen half and 1/3 cup onion mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • Combine first 6 ingredients in a small saucepan. Stir in 1/4 teaspoon salt; bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally.

  • Remove and discard giblets and necks from hens. Remove skin; trim excess fat. Split hens in half lengthwise. Place hen halves, meaty sides up, in a roasting pan coated with cooking spray. Sprinkle with 1/2 teaspoon salt and 1/8 teaspoon pepper. Bake at 425° for 10 minutes. Remove from oven, and brush hens with half of jelly mixture. Reduce oven temperature to 400°. Bake at 400° for 8 minutes. Remove from oven, and brush hens with remaining half of jelly mixture. Bake at 400° for 7 minutes or until a thermometer registers 165°.

  • Bring 2 quarts water to a boil in a large saucepan. Add onions to pan; cook 2 minutes. Remove onions with a slotted spoon. Drain and rinse under cold running water; drain. Pinch stem end of each onion; discard peels. Melt butter in a large nonstick skillet over medium heat. Add onions, sugar, 1 tablespoon lemon juice, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper to pan; cook 12 minutes or until golden brown, stirring frequently. Serve with hens.

Nutrition Facts

402 calories; calories from fat 18%; fat 8.2g; saturated fat 3.2g; mono fat 2.5g; poly fat 1.4g; protein 33.6g; carbohydrates 48.7g; fiber 0.1g; cholesterol 154mg; iron 1.6mg; sodium 718mg; calcium 49mg.
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