Directions:
- Remove bags with liver and necks from hens, wash hens well pat dry.
- Rub hens with oil.
- Prepare marinade, place hens in either glass bowl or 2 plastic bags,pour marinade over hens.
- Let hens marinate overnight in refrigerator turning hens or bags over occasionally.
- Next day remove hens from marinade and place onto a roasting rack.
- Roast hens at 400 F for 50 to 60 minutes, turning once during cooking time and baisting with matinade occasionally.
- Check for doneness by piercing with a fork,
- Hens should be fork tender and juices should run clear.
- Can serve whole hens or cut hebs in half lenghtwise to double.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 181.26 Kcal (759 kJ) | ||
| Calories from fat | 47.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.29g | 8% | |
|---|---|---|---|
| Cholesterol | 108.75mg | 36% | |
| Sodium | 717.41mg | 30% | |
| Potassium | 358.95mg | 8% | |
| Total Carbs | 6.18g | 2% | |
| Sugars | 5.45g | 22% | |
| Dietary Fiber | 0.09g | 0% | |
| Protein | 25.09g | 50% | |
| Vitamin C | 2.2mg | 4% | |
| Iron | 1.5mg | 8% | |
| Calcium | 19.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 127.07 Kcal (532 kJ) | ||
| Calories from fat | 33.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.71g | 8% | |
|---|---|---|---|
| Cholesterol | 76.23mg | 36% | |
| Sodium | 502.91mg | 30% | |
| Potassium | 251.63mg | 8% | |
| Total Carbs | 4.34g | 2% | |
| Sugars | 3.82g | 22% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 17.59g | 50% | |
| Vitamin C | 1.6mg | 4% | |
| Iron | 1mg | 8% | |
| Calcium | 13.5mg | 2% | |
* 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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