Cornish Game Hens with Root Vegetable Hash | Midwest Living
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Cornish Game Hens with Root Vegetable Hash

Cornish Game Hens with Root Vegetable Hash

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  • Makes: 4 servings
  • Prep 30 mins
  • Marinate 2 hrs or overnight
  • Bake 1 hr
  • Cook 8 mins to 10 mins
  • Stand 10 mins

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Chef Edward Lee swears by sorghums not-too-sweet, not-too-bitter flavor, but if you cant find it, molasses works.

Ingredients

  • 1 3/4 cups orange juice
  • 1/2 cup sorghum
  • 1 lemon, zested and juiced (2 teaspoons zest and 3 tablespoons juice)
  • 2 sprigs rosemary, bruised
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground black pepper
  • 4 Cornish game hens
  • 2 large carrots, coarsely shredded
  • 2 large parsnips, peeled and coarsely shredded
  • 2 turnips, peeled and coarsely shredded
  • 1 medium sweet potato, peeled and coarsely coarsely shredded
  • 1 small red onion, coarsely shredded
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons snipped fresh rosemary
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper

Directions

  1. For marinade: In a medium saucepan, stir together the orange juice, sorghum, lemon zest and juice, bruised (slightly crushed) rosemary sprigs, 2 cloves garlic and 1/2 teaspoon pepper. Bring to boiling; remove from heat. Let stand at room temperature until completely cool.
  2. Place hens in a large resealable plastic bag set in a large pan. Add marinade. Seal bag. Chill for 2 hours or overnight.
  3. In a large roasting pan, combine the carrots, parsnips, turnips, sweet potato and onion. Add oil, snipped rosemary, remaining 2 cloves garlic, 1 teaspoon salt and 1/4 teaspoon pepper; toss to coat and spread mixture evenly in pan. Set aside. Remove hens from marinade, reserving marinade. Pat hens dry. Season with remaining 1 teaspoon salt and 1/4 teaspoon pepper. Place hens on top of vegetables in pan. Bake in a 375 degrees oven, uncovered, for 45 minutes.
  4. Meanwhile, prepare glaze: Strain the marinade through a fine-mesh sieve, discarding solids. Place 1/2 cup marinade in a small saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 8 to 10 minutes or until reduced by half. Spoon glaze over hens. Bake hens 25 minutes more or until done (165 degrees ). (Due to the sugar content in the marinade, the hens will turn a dark mahogany color, looking almost burnt in spots, but you can loosely tent them with foil if the skin actually starts to burn.) Let stand for 10 minutes before serving.

Nutrition Facts

(Cornish Game Hens with Root Vegetable Hash)

Servings Per Recipe 4, vit. C (mg) 32, Thiamin (mg) 0, calcium (mg) 105, pro. (g) 59, iron (mg) 3, vit. A (IU) 12900, fiber (g) 5, sodium (mg) 1245, Polyunsaturated fat (g) 10, sugar (g) 14, Potassium (mg) 1249, Folate (µg) 56, Cobalamin (Vit. B12) (µg) 1, Trans fatty acid (g) 0, sat. fat (g) 14, chol. (mg) 337, Monounsaturated fat (g) 26, carb. (g) 29, Fat, total (g) 54, cal. (kcal) 848, Pyridoxine (Vit. B6) (mg) 1, Riboflavin (mg) 1, Niacin (mg) 16

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