Name: Cornish Game Hens with Root Vegetable Hash
Prep time: 30 min
Cook time: 8 min
Ingredients: 1 ¾ cups orange juice; ½ cup sorghum; 1 lemon, zested and juiced (2 teaspoons zest and 3 tablespoons juice); 2 sprigs rosemary, bruised; 2 cloves garlic, minced; ½ 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; ¼ teaspoon ground black pepper; 1 teaspoon kosher salt; 1 teaspoon ground black pepper

Directions

Step 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.

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Step 2

Place hens in a large resealable plastic bag set in a large pan. Add marinade. Seal bag. Chill for 2 hours or overnight.
Step 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° oven, uncovered, for 45 minutes.
Step 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°). (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

Per Serving:

848 calories; total fat 54g; saturated fat 14g; polyunsaturated fat 10g; monounsaturated fat 26g; cholesterol 337mg; sodium 1245mg; potassium 1249mg; carbohydrates 29g; fiber 5g; sugar 14g; protein 59g; trans fatty acidg; vitamin a 12900IU; vitamin c 32mg; thiaminmg; riboflavin 1mg; niacin equivalents 16mg; vitamin b6 1mg; folate 56mcg; vitamin b12 1mcg; calcium 105mg; iron 3mg.

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Ingredients

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Ingredients

Directions

Nutrition Facts