Roasted Game Hens With Caramelized Root Vegetables And Dried-Currant Sauce
Serves: 2
Hosea Feil
1 January 1970
Based on User reviews:
49
Spice
55
Sweetness
47
Sourness
36
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
3 tbsps
Butter1 cup
Extra-Virgin Olive Oil2.5 cups
Celery (diced about 4 stalks)1 cup
Shallot (chopped)1.5 tbsps
Orange Peel (finely grated)1 cup
Currants (dried)Directions:
1
For caramelized root vegetables: Melt butter with oil in very large pot over medium-high heat
2
Add onion; sauté 5 minutes
3
Add rutabagas and next 4 ingredients; sauté until vegetables are caramelized and tender, stirring often, about 30 minutes
4
Stir in chestnuts, garlic, and thyme; sauté 5 minutes
5
Season generously with salt and pepper
6
Do ahead Can be made 1 day ahead
7
Cover and chill
8
Rewarm over medium heat, stirring frequently, until heated through before serving
9
Melt butter with oil in very large pot over medium-high heat
10
Add onion; sauté 5 minutes
11
Add rutabagas and next 4 ingredients; sauté until vegetables are caramelized and tender, stirring often, about 30 minutes
12
Stir in chestnuts, garlic, and thyme; sauté 5 minutes
13
Season generously with salt and pepper
14
Do ahead Can be made 1 day ahead
15
Cover and chill
16
Rewarm over medium heat, stirring frequently, until heated through before serving
17
For hens: Mix 1/4 cup thyme, shallots, oil, orange peel, garlic, and crushed juniper berries in small bowl for marinade
18
Rub marinade all over hens
19
Place hens in large roasting pan; cover and refrigerate at least 6 hours or overnight
20
Preheat oven to 325°F
21
Pour 1 1/2 cups broth into roasting pan with hens
22
Sprinkle hens with salt and pepper
23
Cover pan tightly with foil
24
Roast until hens are cooked through and juices run clear when thighs are pierced with fork, about 1 hour 15 minutes
25
Remove from oven
26
Preheat broiler
27
Pour pan juices from hens into small saucepan; add dried currants and remaining 1 tablespoon thyme
28
Boil until liquid is reduced to 1 cup, about 5 minutes (sauce will be thin)
29
Season sauce to taste with salt and pepper
30
Meanwhile, broil hens until lightly browned, watching closely to avoid burning, about 4 minutes
31
Place 1 hen half on each plate
32
Divide caramelized vegetables among plates
33
Spoon sauce over hens and serve
34
Mix 1/4 cup thyme, shallots, oil, orange peel, garlic, and crushed juniper berries in small bowl for marinade
35
Rub marinade all over hens
36
Place hens in large roasting pan; cover and refrigerate at least 6 hours or overnight
37
Preheat oven to 325°F
38
Pour 1 1/2 cups broth into roasting pan with hens
39
Sprinkle hens with salt and pepper
40
Cover pan tightly with foil
41
Roast until hens are cooked through and juices run clear when thighs are pierced with fork, about 1 hour 15 minutes
42
Remove from oven
43
Preheat broiler
44
Pour pan juices from hens into small saucepan; add dried currants and remaining 1 tablespoon thyme
45
Boil until liquid is reduced to 1 cup, about 5 minutes (sauce will be thin)
46
Season sauce to taste with salt and pepper
47
Meanwhile, broil hens until lightly browned, watching closely to avoid burning, about 4 minutes
48
Place 1 hen half on each plate
49
Divide caramelized vegetables among plates
50
Spoon sauce over hens and serve