Clean and dry hens; season inside and out with salt and pepper; refrigerate overnight. When ready to bake, insert a whole onion in cavity of each hen and place in open roasting pan rack. Place a pineapple ring under each hen, leaving a space between each hen. In small saucepan put butter, Kitchen Bouquet and orange marmalade. Heat together until butter has melted and mixture is blended. Spoon over hens and bake at 350 degrees until hens are tender, about 1-1/2 hours, basting often. If sauce cooks down before hens are done, add a little hot water to the pan to assure having some of the delicious sauce left to accompany the hens. If hens appear to be getting dry during the baking, place a piece of foil loosely over the pan to retard the browning. For entertaining, onions should be removed from the hens before serving; as a family enjoyment, leave the onions in. REFRIGERATE OVERNIGHT From . Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (1115g)|
|Recipe Makes: 8|
|Calories from Fat: 351 (38%)|
|Amt Per Serving||% DV|
|Total Fat 39g||52 %|
|Saturated Fat 12.5g||63 %|
|Monounsaturated Fat 15.2g|
|Polyunsanturated Fat 8.8g|
|Cholesterol 65.2mg||20 %|
|Sodium 82.9mg||3 %|
|Potassium 1244.6mg||33 %|
|Total Carbohydrate 148.1g||44 %|
|Dietary Fiber 14.8g||59 %|
|Sugars, other 133.3g|
|Protein 11.4g||16 %|
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Calories per serving: 924
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