Cornish Hens With Maple-mustard Glaze
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cornish | 1 | Servings | ||
INGREDIENTS
| 2 | T | Maple syrup |
| 1 1/2 | T | Butter |
| 1 | T | Dijon mustard |
| 1 | t | Dried thyme, crumbled |
| 2 | Cornish game hens | |
| Salt and pepper |
INSTRUCTIONS
1998 Wild rice and winter squash are perfect with this easy and elegant entrée. Preheat oven to 350°F. Combine first 4 ingredients in small saucepan. Cook over low heat until butter melts, stirring until well combined. Pat hens dry. Tie legs together to hold shape. Place in small baking pan. Season with salt and pepper. Brush with maple mixture. Roast until juices run clear when hens are pierced in thickest part of thighs, basting occasionally with glaze, about 1 hour. 2 servings; can be doubled or tripled Bon Appétit October 1990 Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 05,
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Nutrition (calculated from recipe ingredients)
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Calories: 1616
Calories From Fat: 1009
Total Fat: 112.3g
Cholesterol: 724.5mg
Sodium: 605.6mg
Potassium: 1706.7mg
Carbohydrates: 28.7g
Fiber: <1g
Sugar: 27.2g
Protein: 116.3g