- Portion size 4 servings
- Credits : Canadian Living Magazine: March 2007
Ingredients
Method
Using sharp knife or scissors, cut along each side of backbones of hens; discard backbones. Arrange hens, skin side up, in small roasting pan. Combine oil, thyme, paprika, sugar, ginger, mustard, salt and pepper; brush over hens.In large measuring cup, whisk together stock, vegetable cocktail, Worcestershire sauce, soy sauce and hot pepper sauce; pour over hens. Roast in 400°F (200°C) oven, basting occasionally, until juices run clear when hen is pierced, about 40 minutes. Transfer hens to baking sheet; return to oven until skins are dry and slightly crispy, about 7 minutes.
Place roasting pan over medium heat and bring to boil. Whisk cornstarch with 1 tbsp (15 mL) water; whisk into pan and cook, stirring, until glossy and thickened, about 1 minute; strain and serve with hens.
Meanwhile, scrub potatoes; prick all over with fork. Microwave on high for 12 minutes or until tender, turning once.
Nutritional facts Per serving: about
- Sodium 608 mg
- Protein 35 g
- Calories 549.0
- Total fat 27 g
- Cholesterol 169 mg
- Saturated fat 7 g
- Total carbohydrate 41 g
%RDI
- Iron 28.0
- Folate 25.0
- Calcium 5.0
- Vitamin A 10.0
- Vitamin C 37.0
