Cornish hens with maple-mustard glaze
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Maple syrup |
| 1½ | tablespoon | Butter |
| 1 | tablespoon | Dijon mustard |
| 1 | teaspoon | Dried thyme; crumbled |
| 2 | Cornish game hens | |
| Salt and pepper | ||
Directions
Wild rice and winter squash are perfect with this easy and elegant entrée.
Preheat oven to 350°F. Combine first 4 ingredients in small saucepan. Cook over low heat until butter melts, stirring until well combined.
Pat hens dry. Tie legs together to hold shape. Place in small baking pan.
Season with salt and pepper. Brush with maple mixture. Roast until juices run clear when hens are pierced in thickest part of thighs, basting occasionally with glaze, about 1 hour.
2 servings; can be doubled or tripled Bon Appétit October 1990
Posted to recipelu-digest by Sandy <sandysno@...> on Mar 05, 1998