Try this Boneless Cornish Hen with Port Orange Sauce recipe, or contribute your own.
Suggest a better descriptionTo prepare hens for stuffing, remove the skin from the backbone area and set aside. Cut out the backbone, open the hen and remove all bones except the drumsticks. Boil the wild rice until tender, cool and stuff hens. Close the hen with drumsticks in the air and use the skin from the backbone to wrap the hen so it will stand in the baking pan breast side up. Season hens with salt and pepper. Roast at 350F for 45 minutes to 1 hour. SAUCE: Combine the orange juice, lemon juice and brown sugar in a saucepan and bring to a boil. Use cornstarch mixed with a little water to achieve desired thickness. Stir in liqueur and peel and keep warm. Servings: 6
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Serving Size: 1 Serving (429g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1241 | ||
Calories from Fat: 575 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 63.9g | 85 % | |
Saturated Fat 17.6g | 88 % | |
Monounsaturated Fat 27.8g | ||
Polyunsanturated Fat 13g | ||
Cholesterol 452.5mg | 139 % | |
Sodium 307.6mg | 11 % | |
Potassium 1605.6mg | 42 % | |
Total Carbohydrate 75g | 22 % | |
Dietary Fiber 5.4g | 22 % | |
Sugars, other 69.6g | ||
Protein 88.7g | 127 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1241
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