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Tangerine Hens

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Submitted by dennisray

YIELD

4 servings

PREP

25 min

COOK

45 min

READY

70 min

Ingredients

4 4
EACH EACH CORNISH GAME HENS *
4 4
EACH EACH TANGERINES
peeled, seeded, chopped *
1 237
CUP ML ORANGE JUICE
freshly squeezed
¼ 59
CUP ML ZINFANDEL, WHITE
wine *
1 5
TEASPOON ML SALT
4 6E+1
TABLESPOONS ML BUTTER
¼ 59
CUP ML ONIONS
minced
¼ 59
CUP ML MUSHROOMS
chopped *
4 6E+1
TABLESPOONS ML PECANS
chopped
1 5
TEASPOON ML SOY SAUCE, TAMARI
1 1
CLOVE CLOVE GARLIC
minced
1 15
TABLESPOON ML HONEY

Directions

Rinse hens and pat dry.

Mix wine, soy sauce, salt, honey and orange juice together.

Rub 1 tablespoon butter inside each hen.

Sprinkle the cavity with salt.

Mix the onion, garlic, pecans, mushrooms, and tangerines together.

Stuff each hen with this mixture.

Heat the liquid mixture until it begins to boil.

Turn off and let cool for 5 minutes.

Pour 2 tablespoons of this into each hen.

Preheat oven to 325℉ (160℃) then bake hens for 45 minutes.

Be sure to baste every 10 minutes with the liquid mixture.

Test birds, if not done cook until done.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 102g (3.6 oz)
Amount per Serving
Calories 195 76% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 746mg 31%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 4%
Sugars g
Protein 3g
Vitamin A 8% Vitamin C 36%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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