Red Currant-Glazed Cornish Hens and Pearl Onions
You can never have too many main course recipes, so give Red Currant-Glazed Cornish Hens and Pearl Onions a try. Watching your figure? This gluten free recipe has 894 calories, 60g of protein, and 51g of fat per serving. This recipe serves 4. Head to the store and pick up currant jelly, lemon juice, butter, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.
Instructions
Combine first 6 ingredients in a small saucepan. Stir in 1/4 teaspoon salt; bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally.
Remove and discard giblets and necks from hens.
Remove skin; trim excess fat. Split hens in half lengthwise.
Place hen halves, meaty sides up, in a roasting pan coated with cooking spray.
Sprinkle with 1/2 teaspoon salt and 1/8 teaspoon pepper.
Bake at 425 for 10 minutes.
Remove from oven, and brush hens with half of jelly mixture. Reduce oven temperature to 40
Bake at 400 for 8 minutes.
Remove from oven, and brush hens with remaining half of jelly mixture.
Bake at 400 for 7 minutes or until a thermometer registers 16
Bring 2 quarts water to a boil in a large saucepan.
Add onions to pan; cook 2 minutes.
Remove onions with a slotted spoon.
Drain and rinse under cold running water; drain. Pinch stem end of each onion; discard peels. Melt butter in a large nonstick skillet over medium heat.
Add onions, sugar, 1 tablespoon lemon juice, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper to pan; cook 12 minutes or until golden brown, stirring frequently.