Apricot-Mustard Roasted Cornish Hens
Recipe: #6972
November 16, 2012
Categories: Chicken, Sunday Dinner, Thanksgiving Oven Roast, High Protein, No Eggs, Chicken Dinner, more
"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"
Ingredients
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.