Poultry: Rock Cornish Game Hens with a Lemon-Plum Sauce and Roasted Potatoes

By JoFClark

Ingredients

• Sauce:
• 6 game hens, cleaned and dried
• 1 large onion, cut in six pieces
• 1 lemon, cut in 6 wedges
• 12 cloves garlic, peeled
• 1 1/8 pounds red potatoes, cleaned (18 ozs)
• 2 T olive oil
• 2 t dried thyme flakes
• 1/2 cup golden raisins
• 12 garlic cloves, peeled
• 4 shallots or 1 medium onion, minced
• 1/2 cup white wine
• 2 T chopped mixed herbs (parsley, thyme, tarragon, sage)
• 2 T lemon juice
• 1 1/2 cups chicken stock
• 2 T plum jam, sugarless
• 1 t fresh ginger, minced
• 1 T cornstarch
• 1/2 cup white wine

Preparation

Step 1

Place lemon, garlic and onion in cavities of each hen. Season with salt and pepper. Place on a rack in a roasting pan and cook in a preheated 4000 degree oven for 15 minutes.
Toss potatoes with olive oil, thyme, garlic and raisins,
After 15 minutes, baste hens with olive oil and surround with potato mixture on rack. Return to oven and continue to cook till done, approximately 35 minutes.

Sauce:
Place shallots and white wine in a pan. Reduce over medium heat to 3 tablespoons.
Add herbs, lemon juice, stock, plum jam and ginger. Bring to a boil and cook for 7 minutes, stirring often.
Blend cornstarch and remaining white wine. Add to boiling sauce to thicken. Reduce heat to a simmer and continue to cook 5 more minutes stirring often.
Remove hens from oven and allow to rest. Remove filling from cavities. Place hens on a platter, surround with potatoes and serve with sauce on side.