RECIPE

Mark's Balsamic and Herb Crusted Game Hens (also known as Mark's Balsamic and Herb Crusted Chicken). Mediterranean  Simple to make, outstanding flavor! 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 1/2 pound games hens (or 1 hen per person if less than 1 pound each) - or - 1 3 1/2 to 4 pound roasting chicken Salt and freshly ground black pepper, to taste 1/4 teaspoon garlic powder 1/2 teaspoon onion powder 1 1/2 tablespoons Dijon mustard 1 1/2 tablespoons honey 1 tablespoon balsamic vinegar 1/2 teaspoon dried rosemary 1 teaspoon dried basil 1 teaspoon dried oregano     Steps 1 Preheat oven to 375ºF. 2 Pat hens dry, place breast side up in shallow roasting pan, 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. 4 Pour 1/3 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 brown. 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: 4  servings Notes This can be made with chicken if game hens are not handy. Product Foodie Kitchen products used in this recipe! Measuring Tools Salt and Pepper Mills Salt and Pepper Saucemaster Whisk If you use our recipes - please give foodie kitchen credit and link to the www.foodiekitchen.com.