Apricot-Mustard Roasted Cornish Hens

15m
Prep Time
1h
Cook Time
1h 15m
Ready In

Recipe: #6972

November 16, 2012



"This makes a lovely meal to serve at a special dinner, I have served this with no complaints instead of a turkey over the Thanksgiving holidays"

Original is 4 servings

Nutritional

  • Serving Size: 1 (50.1 g)
  • Calories 282.6
  • Total Fat - 27.3 g
  • Saturated Fat - 4.6 g
  • Cholesterol - 3.5 mg
  • Sodium - 196.3 mg
  • Total Carbohydrate - 10.9 g
  • Dietary Fiber - 0.1 g
  • Sugars - 6.9 g
  • Protein - 0.3 g
  • Calcium - 8.9 mg
  • Iron - 0.1 mg
  • Vitamin C - 1.8 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Preheat the oven to 375 degrees F. (rack set in middle position). Grease a baking pan then fit a greased rack in the pan.

Step 2

In a bowl combine 3 tablespoons soft butter with apricot jam, mustard, and minced garlic.

Step 3

Using your fingers gently lift the skin from the breast and thighs of the hens without tearing. Stuff with the butter/jam mixture covering evenly under the skin.

Step 4

With butcher's twine tie the legs of the hens. In a bowl mix the melted butter and garlic powder, then brush the melted butter/garlic mixture all over both of the hens. Season generously with salt and pepper.

Step 5

Place the hens, breast side up on the rack. Pour broth or water into the baking dish about 1/2 inches up the sides of the baking dish. Bake for about 1 hour or until a meat thermometer inserted into the thigh without touching the bone, reads 180 F.

Step 6

Serve half a hen per person or for a large appetite a whole hen may be needed. Can serve hens with any drippings left in the pan.

Tips


No special items needed.

0 Reviews

You'll Also Love