3 (1 1\/4-lb.) Cornish hens
\n1\/2 tsp. salt
\n1\/4 tsp. pepper
\nCooking spray
\n1\/2 C. Ruby Quince Marmalade
\n2 T. lemon juice
\nRosemary sprigs (optional)<\/p>\n
Preheat oven to 400\u00b0. Remove and discard giblets and necks from hens. Rinse hens under cold water; pat dry. Remove skin, and trim excess fat. Working with 1 hen at a time, tie ends of legs together with cord. Lift wing tips up and over back; tuck under hen. Combine salt and pepper; sprinkle over hens. Place hens on a broiler pan coated with cooking spray; bake for 45 minutes. Combine marmalade and lemon juice in a small saucepan; cook over medium heat 3 minutes. Place marmalade mixture in a blender; process until smooth. Brush hens with marmalade mixture. Bake an additional 15 minutes or until juices run clear, basting occasionally with marmalade mixture. Remove cord; split hens in half lengthwise. Garnish with rosemary sprigs, if desired.<\/p>\n
Yield: 6 servings
\nCalories: 186
\nFat: 3.8g
\nFiber: 0.3g<\/p>\n","protected":false},"excerpt":{"rendered":"
3 (1 1\/4-lb.) Cornish hens 1\/2 tsp. salt 1\/4 tsp. pepper Cooking spray 1\/2 C. Ruby Quince Marmalade 2 T. lemon juice Rosemary sprigs (optional) Preheat oven to 400\u00b0. Remove and discard giblets and necks from hens. Rinse hens under cold water; pat dry. Remove skin, and trim excess fat. Working with 1 hen at a time, tie ends of legs together with cord. Lift wing tips up and over back; tuck under hen. Combine salt and pepper; sprinkle over…<\/p>\n