Directions:
- Preheat oven to 400°. Place a wire rack on a baking sheet; coat rack with cooking spray. Combine preserves, port, ginger, vinegar, and 1/4 teaspoon salt in a small saucepan. Bring to a boil; cook 9 minutes or until slightly thickened, stirring occasionally. Remove and discard giblets and necks from hens. Rinse hens with cold water; pat dry. Remove skin; trim excess fat. Working with 1 hen at a time, tie ends of legs together with twine. Lift wing tips up and over back; tuck under hen. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Set on wire rack on baking sheet. Bake at 400° for 15 minutes. Brush hens with cherry mixture; bake 40 minutes or until a thermometer inserted in the meaty part of thigh registers 165°, brushing with cherry mixture every 10 minutes. Remove from oven. Let stand 5 minutes. Remove twine; split hens in half lengthwise.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 402.13 Kcal (1684 kJ) | ||
| Calories from fat | 102.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.44g | 18% | |
|---|---|---|---|
| Cholesterol | 226.64mg | 76% | |
| Sodium | 681.47mg | 28% | |
| Potassium | 645.11mg | 14% | |
| Total Carbs | 19.19g | 6% | |
| Sugars | 16.78g | 67% | |
| Dietary Fiber | 0.07g | 0% | |
| Protein | 49.35g | 99% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 2.3mg | 13% | |
| Calcium | 136.7mg | 14% | |
| Amount Per 100 g | |||
| Calories | 143.62 Kcal (601 kJ) | ||
| Calories from fat | 36.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.09g | 18% | |
|---|---|---|---|
| Cholesterol | 80.94mg | 76% | |
| Sodium | 243.39mg | 28% | |
| Potassium | 230.4mg | 14% | |
| Total Carbs | 6.85g | 6% | |
| Sugars | 5.99g | 67% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 17.63g | 99% | |
| Vitamin C | 0.8mg | 4% | |
| Iron | 0.8mg | 13% | |
| Calcium | 48.8mg | 14% | |
* 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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