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Mark's Balsamic and Herb Crusted Game Hens

Mediterranean

Simple to make, outstanding flavor! You can substitute fresh herbs if you have them - just double the measurement. You can also stuff some wedges of oranges or lemons in the cavity. The glaze here produces a deep brown color; if you find your hens are getting too dark, tent with a bit of foil.
Ingredients
2 1.5 pound games hens (or 1 hen per person if less than 1 pound each)
Salt and freshly ground black pepper, to taste +
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 tablespoon Dijon mustard
1 1/2 tablespoon honey
1 tablespoon balsamic vinegar
1/2 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dried oregano
Steps
1 Preheat oven to 375°F.

2 Pat hens dry and season all over with salt and pepper. Sprinkle onion and garlic powders over hens.

3 In a small bowl, whisk together mustard, honey and balsamic vinegar. Spread mixture all over hens, then sprinkle with the herbs. Place breast side up on rack in shallow roasting pan.

4 Pour 1/2 cup water in bottom of roasting pan. Roast hens, basting occasionally with pan juices, for 1 hour, or until juices run clear from thigh when pierced with a fork. Check after 45 minutes to make sure hens are not getting too browned. The color should be deep, deep brown, but not black. Tent with foil if necessary.

5 Cut each hen in half and arrange on serving platter. Skim fat from pan juices and spoon some of the juices over the pieces.


Yield
servings  use metric
original recipe yield: 4 Servings
Notes This can be made with chicken if game hens are not handy.

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