Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 3

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.

Karen Levin
Recipe by Cooking Light December 2008

Gallery

Beau Gustafson; Styling: Cindy Barr

Recipe Summary

prep:
40 mins
total:
40 mins
Yield:
6 servings (serving size: 1/2 hen)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

209 calories; calories from fat 21%; fat 4.9g; saturated fat 1.1g; mono fat 1.4g; poly fat 1.1g; protein 27.5g; carbohydrates 11.3g; fiber 1.4g; cholesterol 122mg; iron 1.1mg; sodium 428mg; calcium 29mg.
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