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

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.

Recipe by Cooking Light December 2008


Credit: Beau Gustafson; Styling: Cindy Barr

Recipe Summary

40 mins
40 mins
6 servings (serving size: 1/2 hen)


Ingredient Checklist


Instructions Checklist
  • 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.

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.