Rating: 4 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 1

Divvy the labor:Adults prepare hens for baking and serving;kids help tie legs of each hen,place the birds on roasting pan.

Recipe by Health December 2001

Gallery

Recipe Summary

Yield:
serves 12 (serving size: 1/2 hen)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • Mix garlic and chopped rosemary together in a small bowl.

  • Rinse each hen under cold water; pat dry. Starting at neck cavity, loosen skin from breast by gently inserting fingers between skin and meat. Place about 2 teaspoons of garlic mixture under skin and spread evenly over breast meat. Place 1 rosemary sprig in body cavity. Sprinkle hens with salt and pepper.

  • Tie ends of legs together with cord. Lift wing tips out and tuck under hen. Place hens on a broiler pan coated with cooking spray; bake for 1 hour or until juices run clear. Remove skin and cord before serving; split hens in half lengthwise.

Nutrition Facts

294 calories; calories from fat 27%; fat 8.4g; saturated fat 2.1g; mono fat 2.7g; poly fat 2g; protein 50.4g; carbohydrates 1.1g; fiber 0.1g; cholesterol 228mg; iron 1.8mg; sodium 332mg; calcium 35mg.
Advertisement
Advertisement