Saturday, October 31, 2009

maple-glazed cornish game hens with carrots... 1 hour and 15 minutes

the goods:

1/4 cup pure maple syrup
1 teaspoon ground cumin
2 cornish game hens
3 teaspoons olive oil
1 and 1/2 pounds carrots, cut into 2-inch lengths
1 medium red onion, quartered
4 garlic cloves, peeled
6 sprigs fresh thyme
2 teaspoons fresh lemon juice

Preheat oven to 450 degrees. Stir together maple syrup and cumin; season with salt and pepper.

Using kitchen twine, tie hen legs together, then tuck wing tips underneath.

Place hens on a rimmed baking sheet and rub with 1 teaspoon oil; season with salt and pepper. Roast 10 minutes.

In a medium bowl toss carrots, onion, garlic, and thyme with 2 teaspoons oil and season with salt and pepper. Add to pan and roast 20 minutes.

Brush hens with maple syrup mixture.

Continue to roast, brushing twice more, until juices run clear when hens are pierced between breast and leg or an instant-read thermometer inserted at thickest part of a thigh registers 165 degrees, about 15 minutes.

Transfer hens to plates and let rest 10 minutes. Meanwhile, toss vegetables with lemon juice. Serve hens with vegetables.

1 comment:

Anonymous said...

I made this one night for dinner...It was good Jeremy wanted more flavor in the Chiken