Roasted Game Hens with Caramelized Root Vegetables and Dried-Currant Sauce

Name: Roasted Game Hens with Caramelized Root Vegetables and Dried-Currant Sauce
Yield: Makes 6 Servings
Ingredients: 3 tablespoons butter; 2 tablespoons extra-virgin olive oil; 1 large onion, coarsely chopped (about 2 1/2 cups); 2 medium rutabagas, peeled, cut into 1/3-inch cubes (about 3 cups); 2 medium turnips, peeled, cut into 1/3-inch cubes (about 2 1/2 cups); 2 large carrots, peeled, cut into 1/3-inch cubes (about 2 cups); 2 large parsnips, peeled, cut into 1/3-inch cubes (about 1 1/2 cups); 2 1/2 cups diced celery (about 4 stalks); 2 (7.25-ounce) jars whole roasted peeled chestnuts, halved; 6 garlic cloves, minced; 2 tablespoons chopped fresh thyme; 1/4 cup plus 1 tablespoon chopped fresh thyme; 1/4 cup chopped shallots; 1/4 cup extra-virgin olive oil; 1 1/2 tablespoons finely grated orange peel; 4 garlic cloves, minced; 1 tablespoon juniper berries*, crushed in mortar with pestle; 3 (1 3/4-pound) Cornish game hens, thawed if frozen, cut lengthwise in half, rinsed, patted dry; 1 1/2 quart cups low-salt chicken broth; 1/4 cup dried currants

By Carolynn Angle of The Standard Tap in Philadelphia PAPhotographer Pornchai Mittongtare

December 31, 2006

Recipe notes