Roasted Game Hens with Caramelized Root Vegetables and Dried-Currant Sauce

Name: Roasted Game Hens with Caramelized Root Vegetables and Dried-Currant Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 3 Tbsps butter; 2 larges carrots, peeled, cut into 1/3-inch cubes (about 2 cups); 591 milliliters diced celery (about 4 stalks); 411 grams whole roasted peeled chestnuts, halved; 2 kilograms Cornish game hens, thawed if frozen, cut lengthwise in half, rinsed, patted dry; 59 milliliters dried currants; 59 milliliters chopped fresh thyme; 4 garlic cloves, minced; 1 Tbsp juniper berries,* crushed in mortar with pestle; 355 milliliters low-salt chicken broth; 59 milliliters extra-virgin olive oil; 591 milliliters large onion, coarsely chopped (about; 2 larges parsnips, peeled, cut into 1/3-inch cubes (about 1 1/2 cups); 2 mediums rutabagas, peeled, cut into 1/3-inch cubes (about 3 cups); 59 milliliters chopped shallots; 2 mediums turnips, peeled, cut into 1/3-inch cubes (about 2 1/2 cups)

Roasted Game Hens with Caramelized Root Vegetables and Dried-Currant Sauce is a gluten free and primal main course. One portion of this dish contains about 75g of protein, 73g of fat, and a total of 1236 calories. This recipe serves 6. This recipe covers 48% of your daily requirements of vitamins and minerals. A mixture of currants, shallots, celery, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Melt butter with oil in very large pot over medium-high heat.

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Butter

Cooking Oil

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Pot

Add onion; sauté 5 minutes.

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Onion

Add rutabagas and next 4 ingredients; sauté until vegetables are caramelized and tender, stirring often, about 30 minutes. Stir in chestnuts, garlic, and thyme; sauté 5 minutes. Season generously with salt and pepper. Do ahead Can be made 1 day ahead. Cover and chill. Rewarm over medium heat, stirring frequently, until heated through before serving.

Ingredients you will need

Salt And Pepper

Vegetable

Chestnuts

Rutabaga

Garlic

Thyme

Mix 1/4 cup thyme, shallots, oil, orange peel, garlic, and crushed juniper berries in small bowl for marinade. Rub marinade all over hens.

Ingredients you will need

Juniper Berries

Orange Zest

Dry Seasoning Rub

Shallot

Garlic

Thyme

Cooking Oil

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Bowl

Place hens in large roasting pan; cover and refrigerate at least 6 hours or overnight.

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Roasting Pan

Preheat oven to 325°F.

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Oven

Pour 1 1/2 cups broth into roasting pan with hens.

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Broth

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Roasting Pan

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.

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Salt And Pepper

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Aluminum Foil

Frying Pan

Remove from oven. Preheat broiler.

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Oven

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.

Ingredients you will need

Salt And Pepper

Dried Currants