Sweet-and-spicy Cornish Hens
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cornish | June 1990 | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Apple jelly |
| 1 1/2 | T | Fresh lemon juice |
| 1 1/2 | T | Fresh lime juice |
| 1 | T | Worcestershire sauce |
| 1 | t | Minced pickled jalapeno |
| chili wear rubber | ||
| gloves | ||
| Two, 1 1/4 to 1 | ||
| 1/2-pound Cornish | ||
| hens halved and | ||
| backbones discarded |
INSTRUCTIONS
In a saucepan combine the jelly, the lemon and lime juices, the Worcestershire sauce, and the jalapeno and heat the mixture over moderate heat, stirring, until the jelly is just melted. Pat the Cornish hens dry, sprinkle them with salt and black pepper, and arrange the halves, skin sides down, on a rack in a foil-lined roasting pan. Brush the halves with some of the sauce and roast them in the lower third of a preheated 500F. oven for 15 minutes. Baste the halves with the sauce, turn them, and roast them, basting them after 7 minutes, for 15 minutes, or until the juices run clear when a thigh is pricked with a skewer. Serves 2. Gourmet June 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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“WARNING: Exposure to the Son may prevent burning.”
Nutrition (calculated from recipe ingredients)
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Calories: 8488
Calories From Fat: 5098
Total Fat: 565.4g
Cholesterol: 4072.3mg
Sodium: 2746.8mg
Potassium: 9702.1mg
Carbohydrates: 110.9g
Fiber: <1g
Sugar: 2.7g
Protein: 691.7g