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.
3 (1 1/4-pound) Cornish hens, trimmed and skinned
1/4 cup spicy brown mustard
1/4 cup currant jelly
1 1/2 teaspoons fresh coarsely ground black pepper
1/2 teaspoon salt
How to Make It
Preheat oven to 400°.
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.
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.
The glaze was great, but the meat under the skin had none of that great flavor, in fact the meat was flavorless and needed some type of seasoning. If I use this recipe again, I'd definitely add some salt & pepper under the skin.
The results of this recipe were very good. Used the cornish game hens and followed the directions exactly. Use a non-stick roasting pan, however, because the jelly sticks and burns to it. Also tried the green bean and bacon receipe, but found it to be too greasy. Would make again and also for company.
I made this last night using whole chicken legs instead of the Cornish Hens, but otherwise followed the recipe. Very quick and easy. It was great - my husband called it a keeper. Served it with dilled carrots and a tossed salad. Will definitely put this in my chicken recipes rotation.
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