- Portion size 4 servings
- Credits : Canadian Living Magazine: December 2009
Ingredients
Method
Finely mince garlic with half of the salt to make paste. Mince enough of the rosemary to make 1 tsp (5 mL); stir into butter along with garlic mixture. Spread under breast skin of hens. Sprinkle with pepper and remaining salt; drizzle with oil.Place hens on remaining rosemary on rack in small roasting pan. Roast in 400°F (200°C) oven, basting often, until juices run clear when hen is pierced, 25 to 35 minutes.
Nutritional facts Per serving: about
- Sodium 401 mg
- Protein 26 g
- Calories 379.0
- Total fat 30 g
- Potassium 287 mg
- Cholesterol 165 mg
- Saturated fat 10 g
- Total carbohydrate trace
%RDI
- Iron 8.0
- Folate 1.0
- Calcium 2.0
- Vitamin A 9.0
- Vitamin C 2.0
