If you do not have a shallow roasting dish, a broiler pan with the top rack removed will work well, too.

Cynthia Nims
Recipe by Cooking Light November 2007


Recipe Summary

4 servings


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°.

  • Combine first 4 ingredients in a small saucepan over medium-high heat. Stir in 1/2 cup broth; bring to a boil. Reduce heat, and simmer until reduced to 1/4 cup (about 7 minutes). Strain broth mixture through a sieve into a bowl; discard solids. Stir in salt and pepper.

  • Separate onion slices, and place them in an even layer in the bottom of a shallow roasting pan.

  • Remove and discard giblets and necks from hens. Remove skin; trim excess fat. Working with 1 hen at a time, tie ends of legs together with cord. Lift wing tips up and over back; tuck under hen. Set hens, breast side up, on top of onion slices; brush tops and sides of hens with broth mixture. Bake at 375° for 30 minutes. Add remaining 1/2 cup broth to pan. Bake an additional 10 minutes or until thermometer registers 165°. Remove from oven, and transfer hens to a cutting board or work surface. Keep warm.

  • Place a zip-top plastic bag inside a 2-cup glass measure. Strain broth mixture through a sieve into zip-top bag; discard solids. Let reserved drippings stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small saucepan, stopping before fat layer reaches opening; discard fat. Bring drippings to a boil over medium-high heat. Cook until reduced to 3 tablespoons (about 5 minutes).

  • Split hens in half lengthwise. Place one hen half on each of 4 plates; drizzle each serving with 2 teaspoons drippings.

Nutrition Facts

212 calories; calories from fat 23%; fat 5.5g; saturated fat 1.4g; mono fat 1.8g; poly fat 1.3g; protein 33.1g; carbohydrates 5.6g; fiber 0.8g; cholesterol 146mg; iron 1.3mg; sodium 479mg; calcium 35mg.