Sage White Wine Roasted Game Hens

By WBLiquors

These sage rubbed game hens are perfectly sized birds for a dinner of two. Rather than roasting up legs, breasts, thighs or drumsticks, a whole feathery friend at the dinner table can make it a little fancier with this recipe for Sage White Wine Roasted Game Hens.

Ingredients

• HENS
• 2 game hens, rinsed and dried
• 3 large garlic cloves, peeled
• 1/4 cup fresh sage leaves
• 3 tablespoons dry white wine
• 3 tablespoons olive oil
• 2 Tablespoons fresh thyme
• 1/4 teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper
• 8 whole garlic cloves
• 1 lemon, halved
• 2 sprigs thyme
• THYME VELOUTÉ
• 2 cups chicken stock
• 2 tablespoons butter
• 2 tablespoons flour
• 1/2 teaspoon sea salt
• 1 medium shallot, diced
• 1 tablespoon garlic butter
• 1 tablespoon cognac or white wine
• 1 tablespoon fresh thyme leaves
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon heavy cream, optional

Details

Adapted from inspiringtheeveryday.com

Preparation

Step 1

In a food processor, puree the garlic, sage, wine, olive oil, thyme, sea salt and black pepper into a course puree.

Rub mixture into prepared game hens and stuff each hen with 4 garlic cloves, lemon half and a sprig of thyme. Tie up legs and fold under wings. Marinate for an hour or overnight. Bring hen to room temperature before roasting.

Place game hens into pan and sprinkle with additional salt and pepper to taste.

Roast game hens in a 450 degrees Fahrenheit oven for 15 minutes, reduce temperature to 350ºF and continue for another 45-60 minutes until juices run clear and bird is golden.

Brush roasting birds with melted unsalted butter during the last 30 minutes to enrich their flavor

Melt butter in a pan over medium heat. Remove from heat and whisk in flour. Return to heat and cook to a blond roux, approximately 2 minutes until a toasted aroma develops.

Remove from heat and whisk in 1 cup of stock. Return to the heat and whisk in the remaining stock. Bring to a simmer and cook for 15 minutes and skim the surface when necessary.

In a small sauté pan, sauté the shallots in butter until softened and starting to brown. Deglaze with cognac and add fresh thyme. Remove from heat and continue to stir to allow the thyme to sweat.

Stir shallots and thyme into the sauce. Heat for a couple of minutes to infuse the sauce with the shallots and thyme. Strain the sauce again and press solids against the fine mess of the strainer to bruise thyme for a further extraction of flavor.

Bring sauce up to heat and stir in cream or omit.