Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. Cut one of the cloves of garlic in half and rub the skin of each hen with cut side of garlic clove. Mince remaining garlic clove and set aside. Tie drumsticks to tail. Brush hens with olive oil and sprinkle with the salt and pepper. Place hens, breast side up, on a rack in a shallow roasting pan; twist wing tips under back (see photo 4). Roast, uncovered, for 60 to 75 minutes or until juices run clear and an instant-read thermometer inserted into the thigh of each hen registers 180 degrees F. (The thermometer should not touch bone.)

Instructions Checklist
  • Meanwhile, in a small saucepan cook shallot and minced garlic in butter over medium heat about 3 minutes or until tender, stirring often. Stir in preserves, vinegar, allspice, and cloves. Bring to boiling; reduce heat. Boil gently, uncovered, about 20 minutes or until desired glazing consistency.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • To serve, transfer hens to a serving platter. Spoon glaze over hens. Makes 4 servings.

Nutrition Facts

1124 calories; 63 g total fat; 19 g saturated fat; 11 g polyunsaturated fat; 28 g monounsaturated fat; 431 mg cholesterol; 564 mg sodium. 906 mg potassium; 62 g carbohydrates; 1 g fiber; 42 g sugar; 72 g protein; 632 IU vitamin a; 11 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 19 mg niacin equivalents; 1 mg vitamin b6; 20 mcg folate; 1 mcg vitamin b12; 71 mg calcium; 4 mg iron;

Reviews (1)

2 Ratings
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Rating: Unrated
I have been making this for YEARS, ever since I first found it in my issue of Better Homes and Gardens magazine. It is a family favorite and so very easy to make. Sooo delicious!