Sweet-and-Spicy Cornish Hens

1. 1

   In a saucepan combine the jelly, the lemon and lime juices, the Worcestershire sauce, and the jalapeno and heat the mixture over moderate heat, stirring, until the jelly is just melted.

2. 2

   Pat the Cornish hens dry, sprinkle them with salt and black pepper, and arrange the halves, skin sides down, on a rack in a foil-lined roasting pan.

3. 3

   Brush the halves with some of the sauce and roast them in the lower third of a preheated 500F.

4. 4

   oven for 15 minutes.

5. 5

   Baste the halves with the sauce, turn them, and roast them, basting them after 7 minutes, for 15 minutes, or until the juices run clear when a thigh is pricked with a skewer.

* Per serving · 4 servings · Values may vary.

No additional tips available.