Preheat oven to 350 degrees. Place the ricotta in a fine sieve and drain for 30 minutes. In a medium bowl, combine the drained ricotta, Parmesan, egg yolk, herbs and lemon zest. Put the garlic clove through a garlic press and into the ricotta. Mix well, adding salt and pepper to taste. Rinse the game hens and pat them dry. Season the cavities with salt and pepper and place a quarter lemon and a quarter onion in each cavity. Loosen the skin on the breasts by sliding your fingers under the skin, being careful not to pierce it. Spoon the ricotta mixture under the skin (about 4 tablespoons of stuffing per bird.) Truss the birds. Place the birds, breast side up, in a shallow roasting pan. Pour the white wine into the pan. Bake for 1 hour, or until the juices run clear when the hen is pierced in the thickest part of the thigh. Remove from the oven and serve with the pan juices spooned over the hens. Yield : 6 servings Posted to MC-Recipe Digest V1 #330 Recipe by: CHEF DU JOUR DONATA MAGGIPINTO SHOW #DJ9317 From: "Ed Bauman"
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|Serving Size: 1 Serving (2450g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2873 (61%)|
|Amt Per Serving||% DV|
|Total Fat 319.2g||426 %|
|Saturated Fat 100.9g||505 %|
|Monounsaturated Fat 134.9g|
|Polyunsanturated Fat 57.2g|
|Cholesterol 2170.7mg||668 %|
|Sodium 2323.8mg||80 %|
|Potassium 5359.5mg||141 %|
|Total Carbohydrate 23.8g||7 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 22.3g|
|Protein 398.2g||569 %|
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Calories per serving: 4686
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