Roast Peppered Cornish Hens

(from shawn’s recipe box)

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. Total time: 40 minutes.

Source: Karen Levin, Cooking Light, DECEMBER 2008

Serves 6 people

Categories: Poultry

Ingredients

  • * 3 (1 1/4-pound) Cornish hens, trimmed and skinned
  • * Cooking spray
  • * 1/4 cup spicy brown mustard
  • * 1/4 cup currant jelly
  • * 1 1/2 teaspoons fresh coarsely ground black pepper
  • * 1/2 teaspoon salt

Directions

  1. Preheat oven to 400°.

  2. 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.

  3. 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.

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