Quince-Glazed Cornish Hens
- 3 (1 1/4-pound) Cornish hens
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Cooking spray
- 2 tablespoons lemon juice
- Rosemary sprigs (optional)
- Preheat oven to 400u0b0.
- 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.
cornish hens, salt, pepper, cooking spray, lemon juice, rosemary
Taken from www.myrecipes.com/recipe/quince-glazed-cornish-hens (may not work)