1 hr 10 mins
This recipe was in the Weds, Nov 9th 2011 edition of the Richmond Times Dispatch. I'm posting it here for safe keeping.
My Private Note
Units: US | Metric
- 1Pat the hens dry. Season the cavity and the entire hens with salt and pepper to taste.
- 2Tie the legs together with kitchen string.
- 3Place seasoned hens in a baking dish and refridgerate at least 1 hour.
- 4When ready to roast, heat oven to 400 degrees.
- 5In a small saucepan, whisk together the five-spice powder, preserves, mustard, orange juice and chicken broth. Heat over medium until the preserves are melted and the mixture is almost smooth.
- 6Divide the sauce in half; set aside one half to serve with the cooked hens. Spray a broiler pan with cooking spray. Place the hens in the pan and drizzle with some of the reserved sauce.
- 7Place in the oven and roast for 15 minutes. Reduce the oven temperature to 350 degrees and drizzle the apricot sauce over the hens again. Continue roasting, basting occasionally until the hens are done, about 30 minutes more or until cooked through. Remove from the oven and let stand 10 minutes before serving.
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Nutritional Facts for Apricot Glazed Cornish Hens
Serving Size: 1 (223 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 577.4
- Calories from Fat 78
- Total Fat 8.6 g
- Saturated Fat 2.1 g
- Cholesterol 217.4 mg
- Sodium 304.6 mg
- Total Carbohydrate 78.0 g
- Dietary Fiber 0.6 g
- Sugars 52.1 g
- Protein 49.6 g
The following items or measurements are not included:
Chinese five spice powder
oranges, juice of