Chef Edward Lee swears by sorghum's not-too-sweet, not-too-bitter flavor, but if you can't find it, molasses works.

Source: Midwest Living

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Recipe Summary

prep:
30 mins
marinate:
2 hrs
bake:
1 hr 10 mins
cook:
8 mins
stand:
10 mins
total:
3 hrs 58 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Place hens in a large resealable plastic bag set in a large pan. Add marinade. Seal bag. Chill for 2 hours or overnight.

  • 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° oven, uncovered, for 45 minutes.

  • 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°). (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

848 calories; fat 54g; cholesterol 337mg; saturated fat 14g; carbohydrates 29g; mono fat 26g; poly fat 10g; insoluble fiber 5g; sugars 14g; protein 59g; vitamin a 12899.9IU; vitamin c 32.3mg; thiamin 0.3mg; riboflavin 0.6mg; niacin equivalents 16.3mg; vitamin b6 1.1mg; folate 56.3mcg; vitamin b12 0.7mcg; sodium 1245mg; potassium 1249mg; calcium 105mg; iron 3.4mg.
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