Roasted Citrus-Herb Game Hens with Crouton Salad
Few things are more enticing than the smell of a chicken roasting, but for a special meal or a romantic evening such as Valentine’s Day, I like to serve game hens, so each person can have a whole bird of his or her own. It’s a beautiful presentation that is ridiculously easy to put together, and the pan juices, full of fresh citrus flavors, are especially delicious. If you prefer, though, you can easily make this with a large chicken; just increase the roasting time to 60 to 75 minutes, depending on its weight.
Recipe information
Yield
2 servings
Ingredients
Crouton Salad
Game Hens
Preparation
Step 1
For the crouton salad: Place an oven rack in the lower third of the oven and preheat the oven to 350°F.
Step 2
Scatter the bread cubes on a rimmed baking sheet and bake for 12 to 15 minutes, until toasted. Set aside to cool.
Step 3
Meanwhile, heat a small, heavy skillet over medium-low heat. Add the pine nuts to the hot skillet and stir them until they become fragrant and golden brown, about 5 minutes. Transfer to a plate to cool.
Step 4
For the game hens: Increase the oven temperature to 450°F.
Step 5
Rinse the game hens and pat dry with paper towels. In a small bowl, mix together the olive oil, shallots, orange zest, lemon zest, thyme, mint, 1 teaspoon salt, and 1 teaspoon pepper. Rub 2 tablespoons of the zest mixture over the skins of the game hens. Work the remainder of the zest mixture under the skin and into the cavities of the hens. Using kitchen twine, tie the legs together. Place the hens in a shallow 9 x 13-inch baking dish. Add the chicken broth, Marsala wine, lemon juice, orange juice, and cranberries. Roast for 30 to 35 minutes, or until the game hens are browned and the leg juices run clear when the legs are pierced with a knife.
Step 6
Remove the game hens from the pan and set aside. Spoon the flour into a small saucepan. Whisk in the pan juices from the baking dish. Bring the juices to a boil over medium heat. Reduce the heat and simmer for 8 to 10 minutes, until slightly thickened. Whisk in the butter and season the sauce with salt and pepper.
Step 7
In a medium salad bowl, mix together the cooled croutons, pine nuts, and arugula. Add 1/4 cup of the pan sauce. Toss well until all the ingredients are coated. Season with salt and pepper.
Step 8
To serve, remove the kitchen twine from the game hens and place the hens on 2 serving plates. Serve with the salad and drizzle with the remaining sauce.
