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 cups low-salt chicken broth; 1/4 cup dried currants; *Available in the spice section of most supermarkets.

Roasted Game Hens with Caramelized Root Vegetables and Dried-Currant SaucePornchai Mittongtare

Be sure to start marinating the game hens at least six hours ahead. At Standard Tap, Carolynn Angle uses poussins — small chickens that weigh about a pound each. If you can find them (they're sold frozen at some supermarkets and at specialty foods stores), buy six and cook them whole.

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Recipe notes

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