Bacon-Wrapped Cornish Game Hens With Raspberry Balsamic Glaze Recipe
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Directions:
- Briskly simmer jam and vinegar in small saucepan, uncovered, stirring occasionally, until glaze is reduced to about 1/2 cup.
- About 8 minutes.
- Cool to room temperature (glaze will thicken slightly as it cools).
- Preheat the oven to 450 degrees.
- Cook bacon in batches, over med.
- Heat until some of the fat is rendered but bacon is still translucent and pliable, 5-7 minutes.
- Transfer to paper towels to drain.
- Cut and discard back bones from each hen with kitchen shears and then halve each hen length wise.
- Pat dry and season with salt and pepper.
- Arrange cut sides down, in a large roasting pan.
- Wrap 2 slices around each half hen, tucking ends under.
- Brush liberally with glaze, reserving the remainder.
- Roast in the middle of the oven, brushing with pan juices and reserved glaze twice (every 10 minutes), until juices run clear when a thigh is pierced, 30-35 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 305.6 Kcal (1279 kJ) | ||
| Calories from fat | 201.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.4g | 34% | |
|---|---|---|---|
| Cholesterol | 36.96mg | 12% | |
| Sodium | 375.38mg | 16% | |
| Potassium | 128.73mg | 3% | |
| Total Carbs | 17.54g | 6% | |
| Sugars | 8.53g | 34% | |
| Dietary Fiber | 0.4g | 2% | |
| Protein | 7.28g | 15% | |
| Iron | 0.2mg | 1% | |
| Calcium | 7.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 333.07 Kcal (1394 kJ) | ||
| Calories from fat | 219.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.41g | 34% | |
|---|---|---|---|
| Cholesterol | 40.28mg | 12% | |
| Sodium | 409.12mg | 16% | |
| Potassium | 140.3mg | 3% | |
| Total Carbs | 19.11g | 6% | |
| Sugars | 9.3g | 34% | |
| Dietary Fiber | 0.43g | 2% | |
| Protein | 7.93g | 15% | |
| Iron | 0.2mg | 1% | |
| Calcium | 7.7mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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