Directions:
- In small saucepan, whisk together maple syrup, orange juice, wine (if using) and rosemary. Bring to boil; boil for 3 to 5 minutes or until glaze is slightly thickened. Let cool slightly.
- Meanwhile, cut wing tips from hens. Using kitchen shears or sharp knife, cut along each side of back bone; discard backbone. Cut through breastbone to separate into halves. Trim off excess fat and skin. Gently loosen skin from each half of hens, leaving skin attached at back side. Startinng at breast, ease in orange rind over flesh under skin.
- Place hens, skin side up, on foil-lined baking sheet. Sprinkle with salt and pepper; brush with 1/3 of glaze. Roast in 375 F oven, brushing with glaze twice, for 45 minutes or until browned and juices run clear when hen is pierced.
- Arrange hens on serving platter; garnish with fresh rosemary sprigs and orange slices, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 320.54 Kcal (1342 kJ) | ||
| Calories from fat | 61.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.86g | 11% | |
|---|---|---|---|
| Cholesterol | 206.34mg | 69% | |
| Sodium | 173.01mg | 7% | |
| Potassium | 685.22mg | 15% | |
| Total Carbs | 13.63g | 5% | |
| Sugars | 13.09g | 52% | |
| Dietary Fiber | 0.22g | 1% | |
| Protein | 45.53g | 91% | |
| Vitamin C | 10.3mg | 17% | |
| Iron | 2.4mg | 13% | |
| Calcium | 52.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 120.97 Kcal (506 kJ) | ||
| Calories from fat | 23.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.59g | 11% | |
|---|---|---|---|
| Cholesterol | 77.87mg | 69% | |
| Sodium | 65.29mg | 7% | |
| Potassium | 258.6mg | 15% | |
| Total Carbs | 5.14g | 5% | |
| Sugars | 4.94g | 52% | |
| Dietary Fiber | 0.08g | 1% | |
| Protein | 17.18g | 91% | |
| Vitamin C | 3.9mg | 17% | |
| Iron | 0.9mg | 13% | |
| Calcium | 20mg | 5% | |
* 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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