Roasted Game Hens Recipe

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Roasted Game Hens
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Ingredients
26
Count
Nutrition
2435
Calories
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Ingredients:

Directions:

  1. Preheat oven to 350 degrees. Rinse the game hens and pat them dry. Season the cavities with salt and pepper and place a quarter lemon and a quarter onion in each cavity. Place the birds, breast side up, in a shallow roasting pan. Dot with butter and sprinkle with salt and pepper. Pour the white wine into the pan. Bake for 45 minutes to 1 hour, until the juices run clear when the hen is pierced in the thickest part of the thigh. Remove from the oven and serve with the pan juices spooned over the hens.
  2. ROASTED GAME HENS WITH ASIAN SPICE RUB
  3. Preheat oven to 350 degrees. Rinse the game hens and pat them dry. Season the cavities with salt and pepper and place a quarter lemon and a quarter onion in each cavity. In a small bowl, combine the butter, ginger and five-spice powder. Rub the five-spice mixture onto the hens. Place the birds, breast side up, in a shallow roasting pan. Pour the white wine into the pan. Bake for 45 minutes to 1 hour, until the juices run clear when the hen is pierced in the thickest part of the thigh. Remove from the oven and serve with the pan juices spooned over the hens. Yield: 6 servings
  4. THE SKIN WITH HERBED RICOTTA
  5. Preheat oven to 350 degrees. Place the ricotta in a fine sieve and drain for 30 minutes. In a medium bowl, combine the drained ricotta, Parmesan, egg yolk, herbs and lemon zest. Put the garlic clove through a garlic press and into the ricotta. Mix well, adding salt and pepper to taste. Rinse the game hens and pat them dry. Season the cavities with salt and pepper and place a quarter lemon and a quarter onion in each cavity. Loosen the skin on the breasts by sliding your fingers under the skin, being careful not to pierce it. Spoon the ricotta mixture under the skin (about 4 tablespoons of stuffing per bird.) Truss the birds. Place the birds, breast side up, in a shallow roasting pan. Pour the white wine into the pan. Bake for 1 hour, or until the juices run clear when the hen is pierced in the thickest part of the thigh. Remove from the oven and serve with the pan juices spooned over the hens.
  6. Yield: 6 servings
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2435.43 Kcal (10197 kJ)
Calories from fat 577 Kcal
% Daily Value*
Total Fat 64.11g 99%
Cholesterol 774.57mg 258%
Sodium 11484.17mg 479%
Potassium 2207.95mg 47%
Total Carbs 288.9g 96%
Sugars 191.38g 766%
Dietary Fiber 2.45g 10%
Protein 154.07g 308%
Vitamin C 36.9mg 62%
Vitamin A 0.3mg 9%
Iron 17.8mg 99%
Calcium 310.2mg 31%
Amount Per 100 g
Calories 124.06 Kcal (519 kJ)
Calories from fat 29.39 Kcal
% Daily Value*
Total Fat 3.27g 99%
Cholesterol 39.46mg 258%
Sodium 585mg 479%
Potassium 112.47mg 47%
Total Carbs 14.72g 96%
Sugars 9.75g 766%
Dietary Fiber 0.12g 10%
Protein 7.85g 308%
Vitamin C 1.9mg 62%
Iron 0.9mg 99%
Calcium 15.8mg 31%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 53.6
    Points
  • 62
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar

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