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


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

Ingredients:
  • 3 tablespoons butter
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, coarsely chopped (about 2 1/2 cups)
  • 2 medium rutabagas, peeled, cut into 1/3-inch cubes (about 3 cups)
  • 2 medium turnips, peeled, cut into 1/3-inch cubes (about 2 1/2 cups)
  • 2 large carrots, peeled, cut into 1/3-inch cubes (about 2 cups)
  • 2 large parsnips, peeled, cut into 1/3-inch cubes (about 1 1/2 cups)
  • 2 1/2 cups diced celery (about 4 stalks)
  • 2 (7.25-ounce) jars whole roasted peeled chestnuts, halved
  • 6 garlic cloves, minced
  • 2 tablespoons chopped fresh thyme
  • 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 quart cups low-salt chicken broth
  •  
  • 1/4 cup dried currants
Directions:
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