Roast Peppered Cornish Hens

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.

Yield:

6 servings (serving size: 1/2 hen)

Ingredients

1. 3 (1 1/4-pound) Cornish hens, trimmed and skinned
2. 1/4 cup spicy brown mustard
3. 1/4 cup currant jelly
4. 1 1/2 teaspoons fresh coarsely ground black pepper
5. 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.

Notes