Directions:
- Mix kosher salt with 2 cups water to make brine.
- Split hens, remove backbone, and soak in brine for 2 hours or as long as possible.
- Preheat oven to 450°F.
- Rinse hens well with cold water.
- Mix first salsa, thyme and pepper sauce ingredients in medium bowl.
- Transfer 3 tablespoons salsa mixture to small bowl and stir in oil and allspice.
- Place hen halves on rack set on baking sheet.
- Sprinkle with salt and pepper; brush with oil mixture.
- Roast until juices run clear when thigh is pierced, about 25-30 minutes.
- Transfer hen halves to plates.
- Spoon remaining salsa mixture on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 789.78 Kcal (3307 kJ) | ||
| Calories from fat | 278.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.99g | 48% | |
|---|---|---|---|
| Cholesterol | 379.08mg | 126% | |
| Sodium | 6906.32mg | 288% | |
| Potassium | 1087.53mg | 23% | |
| Total Carbs | 42.93g | 14% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 0.41g | 2% | |
| Protein | 85.52g | 171% | |
| Vitamin C | 50mg | 83% | |
| Iron | 4.3mg | 24% | |
| Calcium | 119.7mg | 12% | |
| Amount Per 100 g | |||
| Calories | 154.2 Kcal (646 kJ) | ||
| Calories from fat | 54.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.05g | 48% | |
|---|---|---|---|
| Cholesterol | 74.01mg | 126% | |
| Sodium | 1348.41mg | 288% | |
| Potassium | 212.33mg | 23% | |
| Total Carbs | 8.38g | 14% | |
| Sugars | 0g | 0% | |
| Dietary Fiber | 0.08g | 2% | |
| Protein | 16.7g | 171% | |
| Vitamin C | 9.8mg | 83% | |
| Iron | 0.8mg | 24% | |
| Calcium | 23.4mg | 12% | |
* 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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