Mark's Balsamic and Herb Crusted Game Hens


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.
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
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.

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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