Weight Watchers Apricot and Mustard–Glazed Cornish Hens
- ¼ cup plus 1 tablespoon apricot preserves
- 2 tablespoons country-style Dijon mustard
- 1 large garlic clove, minced
- ¼ teaspoon black pepper
- ? teaspoon salt
- 2 (1¼-pound) Cornish game hens
- 1 cup reduced-sodium chicken broth
- 2 shallots, minced
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons unsalted butter
- Preheat the oven to 450°F. Spray a shallow roasting pan with nonstick spray.
- Combine ¼ cup of the preserves, the mustard, garlic, ? teaspoon of the pepper, and the salt in a small bowl. With your fingers, gently loosen the skin on the breasts of the hens; spread the preserve mixture over the meat under the skin. Press the skin back into place. Tie the legs of each hen together with kitchen string and tuck the wings under.
- Place the hens in the roasting pan and roast until an instant-read thermometer inserted into the thickest part of a thigh registers 165°F, about 1 hour.
- Transfer the hens to a small serving platter; cover loosely with foil and keep warm. Set the roasting pan directly over two burners over high heat. Add the broth, shallots, rosemary, the remaining 1 tablespoon preserves, and the remaining ? teaspoon pepper; bring to boil, scraping any browned bits from the bottom of the pan. Reduce the heat and simmer until the sauce has reduced to about ½ cup, 4–5 minutes. Remove the pan from the heat and swirl in the butter until blended.
- Split each hen in half and serve with the sauce. Remove the skin before eating.