Game Hens With Brussels Sprouts And Chestnuts Recipes

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

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.

BRUSSELS SPROUTS WITH CHESTNUTS

Steps:

• Score the flat side of each chestnut with an X. Place the chestnuts into a large pot filled with water and bring to a boil. Cook for 10 minutes, then remove chestnuts from the pot. Allow to cool slightly, then peel outer shell and brown skin. Return chestnuts to the pot and continue to boil over medium heat until tender, 20 to 25 minutes. Drain and set aside.
• Meanwhile, bring another large pot of lightly salted water to a boil. Add the Brussels sprouts, and cook uncovered until tender, 7 to 10 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Brussels sprouts are cold, drain well, and set aside.
• Heat the butter in a skillet over medium heat. Stir in the shallots; cook and stir until the shallots has softened and turned translucent, about 5 minutes. Stir in the chestnuts and Brussels sprouts. Season with salt, pepper, and nutmeg. Continue cooking and stirring until heated through, about 5 minutes.

BRUSSELS SPROUTS WITH CHESTNUTS

Steps:

• Bring butter, salt, pepper, and 1 cup water to a boil over high heat in a deep 12-inch heavy skillet, then add Brussels sprouts and simmer, partially covered, stirring occasionally, until crisp-tender, 6 to 8 minutes. Remove lid and boil over moderately high heat until water is evaporated and sprouts are lightly browned, 3 to 4 minutes. Add cream and remaining 1/4 cup water and bring to a boil, stirring. Add chestnuts, then reduce heat and simmer, stirring occasionally, until heated through, about 2 minutes.

BRUSSELS SPROUTS WITH CHESTNUTS

Steps:

• Simmer the chestnuts, partly covered, in the chicken stock with salt and pepper for about 30 minutes, or until they are almost tender. Turn the heat up and reduce the liquid to a glaze. The recipe can be prepared ahead of time to this point.
• Parboil the brussels sprouts and drain them. Melt the butter in a skillet, add the sprouts and toss them so that they are thoroughly coated with the butter. Add the chestnuts and heat through. Correct seasoning and serve.

BRUSSELS SPROUTS WITH CHESTNUTS

Steps:

• Trim the sprouts and cut a cross in the base of each one with a sharp knife. Place in a large saucepan of lightly salted boiling water and cook for 6-8 minutes. Drain thoroughly.
• Spray a large frying pan with oil and add the chestnuts and sprouts. Stir-fry for 3-4 minutes, or until heated through. Season well and serve.

HERB-BRINED CORNISH GAME HENS

Steps:

• In a saucepan, combine the salt, brown sugar, peppercorns, sage, garlic, thyme, rosemary and 1 quart water. Bring to a boil. Cook and stir until salt and sugar are dissolved. Remove from the heat. Add the cold water to cool the brine to room temperature., Place a turkey-sized oven roasting bag inside a second roasting bag; add hens. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan. Refrigerate for 1-2 hours, turning occasionally. Drain and discard brine; pat hens dry., Meanwhile, place the peppercorns and garlic in a food processor; cover and pulse until coarsely chopped. Add the butter, 3 tablespoons olive oil and herbs; cover and process until smooth. With fingers, carefully loosen skin from hens; rub half the butter mixture under skin. Secure skin to underside of breast with toothpicks; tie drumsticks together. Rub remaining butter mixture over skin., In a 15x10x1-in. baking pan, toss the Brussels sprouts and onions with remaining olive oil, salt and pepper. Arrange in a single layer. Place hens, breast side up, on top of the vegetables. Bake at 450° until thermometer inserted in breast reads 165°, 35-40 minutes. Cover loosely with foil if hens brown too quickly., Remove hens and vegetables to a serving platter; cover and let stand for 10 minutes before carving. If desired, garnish with additional herbs.

ROASTED GAME HENS WITH CARAMELIZED ROOT VEGETABLES AND DRIED-CURRANT SAUCE

Steps:

• For caramelized root vegetables:
• Melt butter with oil in very large pot over medium-high heat. Add onion; sauté 5 minutes. Add rutabagas and next 4 ingredients; sauté until vegetables are caramelized and tender, stirring often, about 30 minutes. Stir in chestnuts, garlic, and thyme; sauté 5 minutes. Season generously with salt and pepper. Do ahead Can be made 1 day ahead. Cover and chill. Rewarm over medium heat, stirring frequently, until heated through before serving.
• For hens:
• Mix 1/4 cup thyme, shallots, oil, orange peel, garlic, and crushed juniper berries in small bowl for marinade. Rub marinade all over hens. Place hens in large roasting pan; cover and refrigerate at least 6 hours or overnight.
• Preheat oven to 325°F. Pour 1 1/2 cups broth into roasting pan with hens. Sprinkle hens with salt and pepper. Cover pan tightly with foil. Roast until hens are cooked through and juices run clear when thighs are pierced with fork, about 1 hour 15 minutes. Remove from oven. Preheat broiler.
• Pour pan juices from hens into small saucepan; add dried currants and remaining 1 tablespoon thyme. Boil until liquid is reduced to 1 cup, about 5 minutes (sauce will be thin). Season sauce to taste with salt and pepper.
• Meanwhile, broil hens until lightly browned, watching closely to avoid burning, about 4 minutes.
• Place 1 hen half on each plate. Divide caramelized vegetables among plates. Spoon sauce over hens and serve.