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Add a photoMake sure you get very high quality game hens from your butcher for this dish. Serve with my Fried Brussels Sprouts and some pasta on the side.
Ingredients
- 2 game hens or poussin, liberally salted for at least 24 hours
- Salsa Verde:
- 3 bunches parsely, roughly destemmed
- 3oz capers (volume)
- 2 cloves garlic
- 3oz fine breadcrumbs (volume)
- 24oz olive oil
- Salt, TT
Directions
- Deep fry chickens @ 375 for 12 minutes. Serve with salsa verde and lemon wedges.
- In a blender, blend the garlic and capers with half of the olive oil until smooth. Pour mixture into a bowl. Blend the parsley with the other half of the oil, quickly, to avoid oxidation. Combine both mixtures with the breadcrumbs in the bowl. Salt to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 635g | |
| Recipe makes 2 servings | |
| Calories 3599 | |
| Calories from Fat 3290 | 91% |
| Total Fat 371.57g | 464% |
| Saturated Fat 55.57g | 222% |
| Trans Fat 0.0g | |
| Cholesterol 207mg | 69% |
| Sodium 2867mg | 119% |
| Potassium 598mg | 17% |
| Total Carbs 33.55g | 9% |
| Dietary Fiber 3.3g | 11% |
| Sugars 2.84g | 2% |
| Protein 42.0g | 67% |
Reviews
April 21, 2008
Awesome!!! I fried in olive oil and would recommend that for others. You can reduce the quite a bit the amounts on the Salsa Verde - didn't need this much sauce for just two hens. I would suggest dividing by 2...I've cooked/tasted this recipe!This is a variation
