Prince John's Royal Roast Game Hen
A sophisticated and flavorful dish, perfect for a feast (even if begrudgingly shared). This recipe features a perfectly roasted game hen with a rich herb butter rub and a savory pan sauce, offering a taste of regal indulgence without the tyrannical price tag. It's designed to impress, with crispy skin and succulent meat.
Directions
- 1
Preheat your oven to 400°F (200°C). Pat the game hens dry thoroughly with paper towels. Sever the backbone of each hen using kitchen shears and flatten them (spatchcocking) to ensure even cooking.
- 2
In a small bowl, combine the softened butter, chopped rosemary, chopped thyme, garlic powder, salt, and black pepper. Mix well to create an herb butter.
- 3
Loosen the skin over the breast and thighs of each hen. Rub about half of the herb butter mixture evenly under the skin of each hen.
- 4
Place the buttered hens, skin side up, in a roasting pan or on a wire rack set in a baking sheet. Place one lemon half inside the cavity of each hen.
- 5
Roast for 35-45 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C). The skin should be golden brown and crispy. If desired, baste once or twice during cooking with pan juices.
- 6
Once cooked, remove the hens from the roasting pan and let them rest on a cutting board, loosely tented with foil, for 10-15 minutes.
- 7
While the hens rest, make the pan sauce: Skim off any excess fat from the roasting pan. Place the pan over medium heat on the stovetop. Add the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
- 8
In a small bowl, whisk the flour with a tablespoon of cold water to create a slurry. Whisk the slurry into the simmering broth and cook for 2-3 minutes, stirring constantly, until the sauce thickens slightly.
- 9
Season the sauce with additional salt and pepper to taste. Serve the carved game hens with the warm pan sauce.