Curried Chutney-Glazed Cornish Hens

Ingredients

• 2.5 pound cornish game hens 
• 1 teaspoon curry powder 
• 2.5 tablespoons juice of lemon 
• 0.3 cup mango chutney 

Equipment

• frying pan
• sauce pan
• oven
• aluminum foil

Directions

1. Preheat oven to 47
2. Remove and discard giblets and necks from hens. Rinse hens with cold water; pat dry.
3. Remove skin; trim excess fat. Split hens in half lengthwise.
4. Place hen halves, meaty sides up, on a foil-lined jelly-roll pan coated with cooking spray.
5. Combine chutney, lemon juice, and curry powder in a small saucepan; bring to a boil over medium-low heat.
6. Remove from heat.
7. Brush half of glaze evenly over hen halves.
8. Bake at 475 for 27 to 30 minutes or until done, basting with remaining glaze after 15 minutes.
9. Note: Get the butcher to halve the Cornish hens while they're frozen, or once they're thawed, use kitchen shears to cut the hens in half.