Directions:
- Preheat oven to 450°F. Starting at neck end of hens, slide fingers between skin and breasts to loosen skin. Place 2 sage leaves under skin of each breast half. Sprinkle hens with salt and pepper. Transfer hens, skin side up, to medium roasting pan. Roast hens 15 minutes. Meanwhile, simmer 1/3 cup wine, jelly, and shallots in heavy small saucepan until glaze is slightly thickened, about 6 minutes. Stir in chopped sage.
- Brush half of glaze on roasted hens. Roast hens 5 minutes more. Brush with remaining glaze. Roast until hens are cooked through and glaze is bubbling, about 5 minutes longer. Transfer to platter.
- Spoon off fat from juices in pan. Place roasting pan directly atop 2 burners over medium heat. Add remaining 1/3 cup wine and boil until liquid is reduced by 1/3, about 5 minutes. Season sauce with salt and pepper. Spoon over hens.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 501.13 Kcal (2098 kJ) | ||
| Calories from fat | 108.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.03g | 19% | |
|---|---|---|---|
| Cholesterol | 361.1mg | 120% | |
| Sodium | 272.81mg | 11% | |
| Potassium | 1131.12mg | 24% | |
| Total Carbs | 3.07g | 1% | |
| Sugars | 1.01g | 4% | |
| Dietary Fiber | 0.63g | 3% | |
| Protein | 79.7g | 159% | |
| Vitamin C | 4.9mg | 8% | |
| Iron | 4.3mg | 24% | |
| Calcium | 70.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 112.7 Kcal (472 kJ) | ||
| Calories from fat | 24.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.71g | 19% | |
|---|---|---|---|
| Cholesterol | 81.21mg | 120% | |
| Sodium | 61.35mg | 11% | |
| Potassium | 254.37mg | 24% | |
| Total Carbs | 0.69g | 1% | |
| Sugars | 0.23g | 4% | |
| Dietary Fiber | 0.14g | 3% | |
| Protein | 17.92g | 159% | |
| Vitamin C | 1.1mg | 8% | |
| Iron | 1mg | 24% | |
| Calcium | 15.8mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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