Cornish Hen With Chutney Glaze

1. 1

   Preheat oven to 325u00b0.

2. 2

   Remove and discard skin and giblets from hen. Rinse hen thoroughly with cold water; pat dry with paper towels. Split hen in half lengthwise, using an electric knife. Place hen halves, cut sides down, on a rack in a roasting pan coated with cooking spray. Combine chutney and mustard; brush one-third of chutney mixture over hen halves.

3. 3

   Bake, uncovered, at 325u00b0 for 50 to 55 minutes or until hen halves are done, basting twice with remaining chutney mixture.

4. 4

   Note: Reduce your intake of saturated fat and cholesterol by removing the skin from chicken, turkey, and Cornish hens either before or after cooking.

* Per serving · 4 servings · Values may vary.

No additional tips available.