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Name: Roasted Game Hens with New Potatoes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 tb Minced fresh or 1 teaspoon; 2 tb Honey; 8 To 12 small (about 2-inch; 2 tb Dijon mustard; 2 Cornish game hens (1 1/4 to; 1/4 c Dry white wine or apple; Salt and pepper

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INGREDIENTS

1 tb Minced fresh or 1 teaspoon
2 tb Honey
8 To 12 small (about 2-inch
2 tb Dijon mustard
2 Cornish game hens (1 1/4 to
1/4 c Dry white wine or apple
Salt and pepper

Servings

INSTRUCTIONS

Place potatoes in an 8- to 9-inch-square pan and set on a rack in upper half of a 425F oven. Bake for 20 minutes. Meanwhile, with kitchen scissors or a knife, split hens in half, cutting along backbone and breastbone. Rinse and pat dry. Reserve neck and giblets for another use. [Hardly! Theyd go right into the pan too... S.C.] Mix mustard, honey, wine and thyme. Rub all over hens. Place hens, skin up, on a rack in a foil-lined 12- by 15-inch broiler pan. Set hens in bottom third of the oven. Bake until potatoes are tender when pierced and meat is no longer pink at thigh bone (cut to test), 25 to 30 minutes. Add salt and pepper to taste. Serves 4. This is from the March 91 Sunset Magazine. The article recommends accompanying this with hot or cold artichokes, apple pie and Sauvignon Blanc. Posted by Stephen Ceideburg; February 26 1991. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

NOTES

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Roasted Game Hens with New Potatoes

1 tb Minced fresh or 1 teaspoon
2 tb Honey
8 To 12 small (about 2-inch
2 tb Dijon mustard
2 Cornish game hens (1 1/4 to
1/4 c Dry white wine or apple
 Salt and pepper

Place potatoes in an 8- to 9-inch-square pan and set on a rack in  upper half of a 425F oven.  Bake for 20 minutes.    Meanwhile, with kitchen scissors or a knife, split hens in half,  cutting along backbone and breastbone.  Rinse and pat dry.  Reserve  neck and giblets for another use.  [Hardly!  Theyd go right into the  pan too... S.C.] Mix mustard, honey, wine and thyme.  Rub all over  hens.    Place hens, skin up, on a rack in a foil-lined 12- by 15-inch broiler  pan.    Set hens in bottom third of the oven.  Bake until potatoes are tender  when pierced and meat is no longer pink at thigh bone (cut to test),  25 to 30 minutes.  Add salt and pepper to taste.    Serves 4.    This is from the March 91 Sunset Magazine.  The article recommends  accompanying this with hot or cold artichokes, apple pie and Sauvignon  Blanc.    Posted by Stephen Ceideburg; February 26 1991.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition

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Serving Size: 1 Serving (20g)
Recipe Makes: 4 Servings

Calories: 26
Calories from Fat: 5 (19%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 209.2mg		7 %
Potassium 23.5mg		1 %
Total Carbohydrate 5.2g		2 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 4.7g
Protein 0.7g		1 %
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Calories per serving: 26

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