Directions:
- In a small skillet, saute onion and rice in 2 tablespoons butter until rice is browned. Add the water, soup, lemon juice, chives, parsley and bouillon. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until rice is tender and liquid is absorbed. Remove from the heat and cool slightly.
- Sprinkle hen cavities with salt and pepper; stuff with rice mixture. Place with breast side up on a rack in an ungreased 13-in. x 9-in. baking pan. Melt remaining butter and add tarragon; brush some over the hens.
- Cover loosely and bake at 375° for 30 minutes. Uncover and bake 30-45 minutes longer or until a meat thermometer reads 180° for hens and 165° for stuffing, basting frequently with tarragon butter. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 766.23 Kcal (3208 kJ) | ||
| Calories from fat | 331.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.81g | 57% | |
|---|---|---|---|
| Cholesterol | 377.7mg | 126% | |
| Sodium | 803.92mg | 33% | |
| Potassium | 1090.03mg | 23% | |
| Total Carbs | 29.75g | 10% | |
| Sugars | 1.76g | 7% | |
| Dietary Fiber | 2.14g | 9% | |
| Protein | 71.78g | 144% | |
| Vitamin C | 7.8mg | 13% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 4.5mg | 25% | |
| Calcium | 93.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 134.3 Kcal (562 kJ) | ||
| Calories from fat | 58.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.45g | 57% | |
|---|---|---|---|
| Cholesterol | 66.2mg | 126% | |
| Sodium | 140.91mg | 33% | |
| Potassium | 191.06mg | 23% | |
| Total Carbs | 5.21g | 10% | |
| Sugars | 0.31g | 7% | |
| Dietary Fiber | 0.38g | 9% | |
| Protein | 12.58g | 144% | |
| Vitamin C | 1.4mg | 13% | |
| Iron | 0.8mg | 25% | |
| Calcium | 16.4mg | 9% | |
* 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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