Game hens are even easier to prepare than chicken and help make your celebration more festive. Their buttery flavor complements roasted Brussels sprouts and chestnuts.
Make Ahead Tip: Equipment: Kitchen string
- 1 tablespoon chopped fresh thyme
- 2 teaspoons salt
- 1 teaspoon freshly ground pepper
- 4 Cornish game hens, 1-1 1/2 pounds each
- 2 teaspoons butter
- 2 teaspoons extra-virgin olive oil
- 1 large red onion, peeled and cut through the root end into 8 wedges
- 2 pounds Brussels sprouts, trimmed and cut in half if large (about 6 cups)
- 16 ounces jarred roasted chestnuts (2 1/2 cups; see Shopping Tip)
- 2 tablespoons white wine vinegar
- Tip: Shopping tip: Cooked peeled chestnuts are available in jars in the baking aisle or with seasonal foods at many supermarkets.
Preheat the oven to 375 degrees F. Combine the thyme, salt and pepper in a small bowl.
Remove the giblets (if included) from game hens and trim any excess skin. Loosen the skin over the breast and thigh meat and rub half the thyme mixture under the skin. Tie the legs together with kitchen string.
Heat the butter and oil in a large roasting pan set over 2 burners on medium heat. Add the game hens and brown on all sides, turning occasionally, 10-12 minutes.
Add the onion to the pan, transfer to the oven and roast for 10 minutes. Add the Brussels sprouts and roast for 20 minutes. Stir the chestnuts and the remaining thyme mixture into the pan. Continue roasting until an instant-read thermometer inserted into a thigh registers 165 degrees F, 10-15 minutes more.
Transfer the game hens to a large cutting board and let rest for 10 minutes. Place the roasting pan over 2 burners on medium heat. Toss the vegetables with vinegar and bring to a simmer, gently stirring and scraping up any browned bits. Remove the string from the game hens, turn breast-side down and slice in half lengthwise using a large heavy knife, cutting straight through to the breast side. Serve the game hens with the vegetables.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
313 calories; 7g total fat; 2g total saturated fat; 93mg cholesterol; 656mg sodium; 39g carbohydrates; 6g fiber; 24g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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