Three Citrus Roasted Game Hens
Welcome to the 12 Days of Christmas! On the third day of Christmas my true love gave to me… three game hens. Really? Birds again? (If you read the lyrics of the song you will notice a few themes and birds are the first.)
On our third day of 12 days of Christmas Recipes, we will be roasting three game hens with citrus and serving it with couscous. We will be pairing these Citrus Roasted Game Hens with our 2010 Petit Verdot – Little Big Man.
Citrus Roasted Game Hens
3 Whole Game Hens (24oz each)
1 Tablespoons Kosher Salt
2 Teaspoons Smoked Paprika
1 Teaspoon Cumin (ground)
½ Teaspoon Black Pepper
2 Lemons, zest then cut into wedges
1 Orange, zest then cut into wedges
9 Cipollini Onions (peeled)
6 Garlic Cloves
Preheat oven to 400˚F
Start by mixing together the rub – combine together the salt, zest, cumin, black pepper and paprika.
Rub each hen thoroughly then stuff with a couple garlic cloves and a wedge of both lemon and orange. Tie legs together. Place hens in roasting pan with onions and the remaining lemon and orange wedges.
Place the pan in the middle of the oven for an hour, or until hens have reached internal temperature of 165˚F. Allow to rest for 10 minutes before serving.
For the Couscous that I served with my Citrus Roasted Hens…
Add 10 ounces dried couscous to boiling vegetable stock (2 cups), add 1 tablespoon olive oil and a heavy pinch of kosher salt and cook for 4 minutes. Remove from heat, cover tightly and let rest 15 minutes. Stir with fork and add 6oz Chukar Cherries (Dried Cherry and Nut Mix) with half a bunch chopped parsley.
Recipe inspired by Food Blogger, Photographer, Kimberley Hasselbrink
Read more about the song, The Twelve Days of Christmas.