Roasted Game Hens With Caramelized Root Vegetables And Dried-currant Sauce

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Ingredients

Caramelized root vegetables
  • 3 tablespoons butter
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, coarsely chopped (about 2 1/2 cups)
  • 2 medium rutabagas, peeled, cut into 1/3-inch cubes (about 3 cups)
  • 2 medium turnips, peeled, cut into 1/3-inch cubes (about 2 1/2 cups)
  • 2 large carrots, peeled, cut into 1/3-inch cubes (about 2 cups)
  • 2 large parsnips, peeled, cut into 1/3-inch cubes (about 1 1/2 cups)
  • 2 1/2 cups diced celery (about 4 stalks)
  • 2 (7.25-ounce) jars whole roasted peeled chestnuts, halved
  • 6 garlic cloves, minced
  • 2 tablespoons chopped fresh thyme
Hens
  • 1/4 cup plus 1 tablespoon chopped fresh thyme
  • 1/4 cup chopped shallots
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 tablespoons finely grated orange peel
  • 4 garlic cloves, minced
  • 1 tablespoon juniper berries*, crushed in mortar with pestle
  • 3 (1 3/4-pound) Cornish game hens, thawed if frozen, cut lengthwise in half, rinsed, patted dry
  •  
  • 1 1/2 quart cups low-salt chicken broth
  •  
  • 1/4 cup dried currants

Description

The Game Hens For This Recipe Must Marinate For At Least Six Hours, But The Wait Time Is Worth It, Especially When They Are Paired With Caramelized Vegetables.

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