Roast Game Hens

Serves 6

Cindy

Serve with Carmelized Root Vegetables

ingredients

Hens
1/4 cup plus 1 tablespoon chopped fresh thyme
1/4 cup chopped shallots
1/4 cup extra-virgin olive oil
1 1/2 tablespoons finely grated orange peel
4 garlic cloves, minced
1 tablespoon juniper berries,* crushed in mortar with pestle
3 (1 3/4-pound) Cornish game hens, thawed if frozen, cut lengthwise in half, rinsed, patted dry
1 1/2 cups low-salt chicken broth
1/4 cup dried currants

1
Mix 1/4 cup thyme, shallots, oil, orange peel, garlic, and crushed juniper berries in small bowl for marinade. Rub marinade all over hens. Place hens in large roasting pan; cover and refrigerate at least 6 hours or overnight.
2
Preheat oven to 325°F. Pour 1 1/2 cups broth into roasting pan with hens. Sprinkle hens with salt and pepper. Cover pan tightly with foil. Roast until hens are cooked through and juices run clear when thighs are pierced with fork, about 1 hour 15 minutes. Remove from oven. Preheat broiler.
3
Pour pan juices from hens into small saucepan; add dried currants and remaining 1 tablespoon thyme. Boil until liquid is reduced to 1 cup, about 5 minutes (sauce will be thin). Season sauce to taste with salt and pepper.
4
Meanwhile, broil hens until lightly browned, watching closely to avoid burning, about 4 minutes.
5
Place 1 hen half on each plate. Divide caramelized vegetables among plates. Spoon sauce over hens and serve.