Best Skillet Roasted Game Hens Wfingerlings And Sprouts Recipes

SKILLET ROASTED GAME HENS W/FINGERLINGS AND SPROUTS

Steps:

• Pre-heat oven to 400 degrees with cast iron skillet in the oven while it's pre-heating.
• To prepare the hens, gently pull the legs out and away from the body so that they become dis-jointed and lie flat on either side of the body.
• Rub 1/2 tablespoon olive oil all over each hen. Sprinke each with seasoning blend to taste outside and inside the cavity; set aside.
• Wash the potatoes and toss them into a bowl with about 1/2″ of water. Cover and cook for 2 minutes on high in the microwave. Discard water and set aside.
• Remove the pan from the hot oven and drop bacon pieces onto one half of the pan.
• Place the chickens into the other half of the pan, breast up. Make sure to place the legs and thighs flat against the bottom of the pan. Put the skillet back into the oven and cook for 15 minutes.
• Remove the pan from the oven, brush breasts with a few dabs of the bacon drippings. To the pan add the potatoes and garlic slices over 1/2 of the bacon pieces and the brussels sprouts over the other half of the bacon pieces. Toss the potatoes and brussel sprouts with the bacon pieces to coat them in some of the fat.
• Put the pan back into the oven and lower the heat to 350 degrees. Continue to cook for 45-50 minutes longer or until the juices from the legs and thighs run clear when pierced.
• Serve with pan juices.

GARLIC PAN- ROASTED GAME HENS

Steps:

• Heat the olive oil in a large skillet, over medium heat for about 2 minutes or until almost smoking. Add the game hens, skin side down, and saute for 5 minutes or until golden. With tongs, turn the hens over, add the garlic and saute for another 5 minutes.
• Add the vinegar and broth which will bubble up, then the thyme and rosemary. Cover and simmer, over low heat, for 25 to 30 minutes or until the juices run clear, not rosy, when the thigh is pricked with a fork. Transfer the hens to a plate. Stir the mustard into the juices in the skillet and boil down furiously, until 1/2 cup of liquid remains, scraping the brown cooking particles into the sauce. Season with salt and pepper, spoon over the hens and serve immediately.

LEMON ROASTED FINGERLINGS AND BRUSSELS SPROUTS

Steps:

• Preheat oven to 425°. Place potatoes and Brussels sprouts in a greased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with 1/2 teaspoon salt and pepper. Toss to coat. Roast 20-25 minutes or until tender, stirring once., In a small bowl, whisk lemon juice, garlic, mustard, honey and remaining oil and salt until blended. Transfer vegetables to a large bowl; drizzle with vinaigrette and toss to coat. Serve warm.

ROASTED GAME HEN WITH ROOT VEGETABLES

Steps:

• Preheat oven to 425 degrees with racks in top and bottom. Place hen, breast-side down, on a work surface. Using kitchen shears, cut along both sides of backbone to remove. Flip over; split lengthwise with a heavy knife. Pat dry; season with salt and pepper. On a rimmed baking sheet, toss vegetables with 1 tablespoon oil; season with salt and pepper. Transfer sheet to bottom rack of oven.
• In an ovenproof skillet, heat remaining oil over medium-high. Add hen, skin-side down; cook until browned, about 3 minutes. Flip; transfer skillet to top rack of oven. Roast, stirring vegetables once, until golden, and a thermometer inserted into thickest part of hen thigh reads 165 degrees, 18 to 20 minutes for hen, and 25 to 28 minutes for vegetables. Transfer hen and vegetables to a platter. Return skillet to medium heat; whisk in mustard, lemon juice, 1 tablespoon water, and capers. Cook until reduced slightly, about 1 minute. Stir in tarragon; spoon over vegetables. Serve, with more mustard.

GAME HENS WITH BRUSSELS SPROUTS AND CHESTNUTS

Steps:

• Game hens are even easier to prepare than chicken and help make your celebration more festive. Their buttery flavor complements roasted Brussels sprouts and chestnuts.;
• 1. Preheat oven to 375degreesF. Combine thyme, salt and pepper in a small bowl. 2. Remove giblets (if included) from game hens and trim any excess skin. Loosen the skin over the breast and thigh meat and rub half the thyme mixture under the skin. Tie legs together with kitchen string. 3. Heat butter and oil in a large roasting pan set over 2 burners on medium heat. Add the game hens and brown on all sides, turning occasionally, 10 to 12 minutes. 4. Add onion to the pan, transfer to the oven and roast for 10 minutes. Add Brussels sprouts and roast for 20 minutes. Stir chestnuts and the remaining thyme mixture into the pan. Continue roasting until an instant-read thermometer inserted into a thigh registers 165degreesF, 10 to 15 minutes more. 5. Transfer the game hens to a large cutting board and let rest for 10 minutes. Place the roasting pan over 2 burners on medium heat. Toss the vegetables with vinegar and bring to a simmer, gently stirring and scraping up any browned bits. Remove the string from the game hens, turn breast-side down and slice in half lengthwise using a large heavy knife, cutting straight through to the breast side. Serve the game hens with the vegetables.
• NUTRITION INFORMATION: Per serving: 313 calories; 7 g fat (2 g sat, 2 g mono); 93 mg cholesterol; 39 g carbohydrate; 24 g protein; 6 g fiber; 656 mg sodium; 875 mg potassium. Nutrition bonus: Vitamin C (140% daily value), Potassium (25% dv), Folate (23% dv), Vitamin A & Iron (15% dv). 2 Carbohydrate Servings Exchanges: 2 starch, 1 vegetable, 3 lean meat
• TIP: Shopping tip: Cooked peeled chestnuts are available in jars in the baking aisle or with seasonal foods at many supermarkets.
• MAKE AHEAD TIP: Equipment: Kitchen string
• From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris