Roasted game hens with new potatoes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | To 12 small (about 2-inch diameter) thin skinned potatoes, scrubbed | |
| 2 | Cornish game hens (1 1/4 to 1 1/2 lb. each) | |
| 2 | tablespoons | Dijon mustard |
| 2 | tablespoons | Honey |
| ¼ | cup | Dry white wine or apple juice |
| 1 | tablespoon | Minced fresh or 1 teaspoon dry thyme leaves |
| Salt and pepper | ||
Directions
Place potatoes in an 8- to 9-inch-square pan and set on a rack in upper half of a 425F oven. Bake for 20 minutes.
Meanwhile, with kitchen scissors or a knife, split hens in half, cutting along backbone and breastbone. Rinse and pat dry. Reserve neck and giblets for another use. [Hardly! They'd go right into the pan too... S.C.] Mix mustard, honey, wine and thyme. Rub all over hens.
Place hens, skin up, on a rack in a foil-lined 12- by 15-inch broiler pan.
Set hens in bottom third of the oven. Bake until potatoes are tender when pierced and meat is no longer pink at thigh bone (cut to test), 25 to 30 minutes. Add salt and pepper to taste.
Serves 4.
This is from the March '91 Sunset Magazine. The article recommends accompanying this with hot or cold artichokes, apple pie and Sauvignon Blanc.
Posted by Stephen Ceideburg; February 26 1991.