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Roasted Cornish Game Hens Marinated In Honey And Mustard

* Exported from MasterCook *

Roasted Cornish Game Hens Marinated In Honey And Mustard

Recipe By : Cooking Live Show #CL8907
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup honey
1/3 cup grainy mustard
2 cloves garlic -- chopped
5 tablespoons vegetable oil
1 teaspoon dried thyme or 1 tablespoon chopped fresh
-- thyme
1 1/2 teaspoon ground cinnamon
2 cornish game hens
salt and freshly ground black pepper
1 lemon

Mix the honey, mustard, garlic, 3 tablespoons oil, thyme and cinnamon
together in a bowl and set aside. Remove the wing tips from the hens.
Roll the hens in the marinade and marinate overnight.

Preheat the oven to 450 degrees F.

Season the birds inside and out with salt and pepper. Cut the lemon in
half and squeeze over each bird. Put a used lemon half in the cavity
of each bird. Truss the birds.

Set a rack in a roasting pan and brush the rack with several
tablespoons vegetable oil. Place the birds, breast side down on the
oiled rack. Roast for 30 minutes. Turn the birds breast side up,
reduce the heat to 350 degrees and roast an additional 15 to 20
minutes or until the hens are cooked through and the skin is brown.
Allow the hens to rest 10 minutes before serving.

Yield: 2 to 4 servings

OLIVER'S FAVORITE BURNED UP CARROTS (Recipe courtesy of Chef Jody
Adams of Rialto in Cambridge, MA)

1 pound small carrots 1/4 cup olive oil Salt and freshly ground black
pepper

Preheat oven to 400 degrees F. Peel the carrots and cut into 2-inch
pieces on the diagonal. In a large bowl toss the carrots with the oil
and season with salt and pepper. Arrange the carrots in a single layer
in a roasting pan. Roast the carrots for 20 minutes. Toss the carrots
around in the pan and continue roasting for another 20 to 30 minutes
or until carrots are tender and the edges are dark and caramelized.

Yield: 4 servings

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