Here’s a dish with classic cold-weather flavors: sage, maple and apple. It’s a great alternative to roasting a whole turkey for holiday celebrations. Use a carving knife to split each cooked hen through the breastbone and then cut out the backbone so that each hen serves two.
Special Diets:
Ingredients
Method
In a small saucepan, combine cider, syrup, sage and shallot. Simmer over medium-low heat until reduced to 1/2 cup, about 15 minutes.
Meanwhile, preheat the oven to 425°F.
Brush hens all over with 1 tablespoon of the butter and sprinkle inside and out with pepper and 3/4 teaspoon of the salt.
Tie the legs of each hen together with kitchen string and tuck the wings under the birds. Place them in a large roasting pan and surround with apples.
Drizzle apples with the remaining 1 tablespoon butter and sprinkle with remaining 1/4 teaspoon salt. Roast 30 minutes.
Brush hens generously with cider glaze and continue to roast, brushing them with more glaze every 5 minutes, until they are browned and their juices run clear (an instant-read thermometer inserted into the thickest part of the thigh, not touching bone, should register 165°F), 15 to 20 minutes more.
Allow to rest 10 minutes, then split each hen down the middle and serve.
Nutritional Info
Serving Size
Calories
540
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.