Fast forward a month or so...
It's Silent Bob's birthday! Time for a nice meal to accompany the decadent cake that Kate is making for his celebration! I pulled those little beauties out of the freezer. Then, I roasted them up with sage and lemon, drizzled them with a gorgeous white wine mushroom sauce and cozied them up next to a roasted butternut squash risotto and a nice mound of spinach on our plates. After admiring their crispy golden perfection, we ripped them asunder and dipped each bite in that sinful wine sauce ... truly yummy.
We won't even discuss here how wonderful Silent Bob's birthday cake was ... pictures and recipes to follow on THAT sugar orgy!
Credits: The hen recipe is adapted from an entry in a cookbook called The Colonial Williamburg Tavern Cookbook and the risotto is another mystery Internet recipe that I found last year sometime... enjoy these offerings. They are both quite good!
Roasted Game Hens With White Wine Mushroom Sauce - printer friendly
Roasted Game Hens with White Wine Mushroom Sauce
1/2 c. butter
1/2 lb. mushroom caps, trimmed and quartered
1/4 c. flour
2 c. chicken stock
1/2 c. dry white wine
salt and freshly ground black pepper
2 tbsp. fresh parsley, finely chopped
twelve perfect sage leaves
1 lemon, chopped into eight chunks
4 game hens, rinsed and dried
butcher twine for tying the hens legs in place
Preheat the oven to 425 degrees.
Spray a roaster rack with some cooking spray and arrange in a roasting pan.
Run a finger in between the breast skin and the breast meat of each hen, and slide two sage leaves in between the skin and meat (see picture). Sprinkle some salt and black pepper into each hen's cavity and stuff with a chunk of lemon and one more sage leaf. Tie the legs together with butcher twine and fold the wing tips back under the bodies. Rub with a small amount of olive oil and arrange on the roaster rack surrounded by the other chunks of lemon.
Place in preheated oven, decrease heat to 350 degrees, and roast for about 45 minutes or until the juices run clear when the side of the breast is poked with a fork.
Meanwhile, prepare the wine sauce. Saute the mushrooms in 1/4 c. butter for about 10 minutes until they are browned and starting to crisp a bit at the edges.
Remove from the pan and place on a paper towel to drain abit . Keep warm.
In the same pan, melt 1/4 c. butter over medium-high heat and add the flour to make a roux. Stir the roux until it is creamy yellow and bubbly.
Add the chicken stock and stir until thickened and bubbly.
Add the white wine, the drained mushrooms and cook for a few minutes.
Add the parsley and correct the salt and pepper seasoning. Remove from the heat and re-warm when the hens are ready to serve.
When the hens are done, place them on a rimmed platter and allow them to rest a bit while the wine sauce is warming up. Drizzle the sauce over and around the hens and spoon the mushrooms in a mound at the center of the platter.