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Ingredients
- 4 hens
- 1 lemon, quartered
- 1 med. onion, peeled and quartered
- 1 c. broth
- 1 teaspoon curry pwdr
- 1 tbsp. lemon juice
- 1 lg. clove garlic
- salt and pepper
- 4 tbsp. butter, combined with 1/2 teaspoon curry pwdr
Directions
- Remove giblets. Wash hens; pat dry. Season hens inside and outside with salt and pepper. Place a quarter of lemon and a quarter of onion in each bird. Tie legs together and fold wings back. Combine remaining ingredients in a sauce pan, except for seasoned butter. Bring to boil. Pour into roasting pan with hens. Baste hens with curried butter. Cook in preheated oven (350 degrees) for 1 hour or possibly till tender. Baste frequently with butter. Serve with fluffy rice. (may put marinade liquid on rice.)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 5380g | |
| Calories 11095 | |
| Calories from Fat 7116 | 64% |
| Total Fat 790.15g | 988% |
| Saturated Fat 242.2g | 969% |
| Trans Fat 0.0g | |
| Cholesterol 3823mg | 1274% |
| Sodium 4570mg | 190% |
| Potassium 9716mg | 278% |
| Total Carbs 15.58g | 4% |
| Dietary Fiber 3.3g | 11% |
| Sugars 5.45g | 4% |
| Protein 922.86g | 1477% |
