Directions:
- Put oven rack in upper third of oven and preheat oven to 500°F.
- With motor of a food processor running, drop garlic cloves into processor to finely chop. Add shallot and pulse until finely chopped. Heat 1 tablespoon butter in a small skillet over moderate heat until foam subsides, then add garlic mixture (do not wash bowl of food processor), pepper, and 1/4 teaspoon salt and cook, stirring occasionally, until garlic begins to turn golden, 3 to minutes. Return garlic mixture to food processor and add olives and capers. Pulse until olives and capers are finely chopped. Add 5 tablespoons butter and pulse until smooth.
- Brush baking pan with oil (1 tablespoon).
- Working with 1 hen half at a time, slide your index finger under skin on each breast and around legs, including drumsticks, being careful not to tear skin. Place 1 tablespoon olive butter under skin on each half hen, then massage skin over thigh, drumstick, and breast to distribute butter.
- Arrange hen halves, skin sides up, in baking pan. Melt remaining 2 tablespoons butter in small skillet, then brush evenly over skin of hens. Sprinkle hens evenly with remaining 3/4 teaspoon salt.
- Roast hens until golden and just cooked through, about 30 minutes.
- Transfer hens to a platter, then straddle baking pan over 2 burners and add wine. Deglaze pan by simmering over low heat, stirring and scraping up brown bits with a wooden spoon, 2 minutes. Transfer pan sauce to a small serving bowl and skim fat with a spoon. Serve hens with sauce.
- Cooks' Notes: ·Olive butter can be made 1 day ahead and chilled, covered. Bring to room temperature before using. · Hens can be stuffed with olive butter 4 hours ahead and chilled, covered with plastic wrap, in baking pan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 342.1 Kcal (1432 kJ) | ||
| Calories from fat | 261.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.06g | 45% | |
|---|---|---|---|
| Cholesterol | 138.38mg | 46% | |
| Sodium | 382.22mg | 16% | |
| Potassium | 254.52mg | 5% | |
| Total Carbs | 1.04g | 0% | |
| Sugars | 0.28g | 1% | |
| Dietary Fiber | 0.16g | 1% | |
| Protein | 17.45g | 35% | |
| Vitamin C | 1.3mg | 2% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.9mg | 5% | |
| Calcium | 21.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 264.03 Kcal (1105 kJ) | ||
| Calories from fat | 201.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.43g | 45% | |
|---|---|---|---|
| Cholesterol | 106.8mg | 46% | |
| Sodium | 294.99mg | 16% | |
| Potassium | 196.43mg | 5% | |
| Total Carbs | 0.8g | 0% | |
| Sugars | 0.22g | 1% | |
| Dietary Fiber | 0.12g | 1% | |
| Protein | 13.46g | 35% | |
| Vitamin C | 1mg | 2% | |
| Vitamin A | 0.2mg | 9% | |
| Iron | 0.7mg | 5% | |
| Calcium | 16.4mg | 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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