Directions:
- Preheat oven to 450°F. Combine pepper and garlic powder in bowl. Pat hens dry inside and out. Season cavities with half of pepper mixture. Fill cavities with rice. Close cavities using skewers. Tuck wing tips under. Place hens in roasting pan. Melt butter with honey in small saucepan. Brush over hens. Sprinkle with remaining pepper mixture. Bake hens until juices run clear when thighs are pierced in thickest part, turning and basting frequently with honey-butter mixture, 35 to 40 minutes.
- Meanwhile, combine remaining 4 ingredients in heavy medium saucepan over medium-high heat. Cook until sauce thickens, stirring frequently, about 10 minutes. Sieve sauce to remove seeds if desired.
- Transfer hens to cutting board. Cut each in half. Transfer hens with stuffing to plates. Spoon sauce over.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 759.17 Kcal (3178 kJ) | ||
| Calories from fat | 204.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.68g | 35% | |
|---|---|---|---|
| Cholesterol | 340.02mg | 113% | |
| Sodium | 239.89mg | 10% | |
| Potassium | 1058.78mg | 23% | |
| Total Carbs | 62.7g | 21% | |
| Sugars | 36.95g | 148% | |
| Dietary Fiber | 5g | 20% | |
| Protein | 71.88g | 144% | |
| Vitamin C | 17.6mg | 29% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 4.2mg | 23% | |
| Calcium | 70.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 134.48 Kcal (563 kJ) | ||
| Calories from fat | 36.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.02g | 35% | |
|---|---|---|---|
| Cholesterol | 60.23mg | 113% | |
| Sodium | 42.49mg | 10% | |
| Potassium | 187.55mg | 23% | |
| Total Carbs | 11.11g | 21% | |
| Sugars | 6.55g | 148% | |
| Dietary Fiber | 0.89g | 20% | |
| Protein | 12.73g | 144% | |
| Vitamin C | 3.1mg | 29% | |
| Iron | 0.7mg | 23% | |
| Calcium | 12.4mg | 7% | |
* 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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