Bajan Roast Game Hens
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
- 3cloves garlic, coarsely chopped
- 2teaspoons minced fresh ginger
- 2shallots, chopped
- 1jalapeno pepper, seeded and minced
- 4scallions, trimmed and chopped
- 1cup chopped Italian parsley
- ½cup chopped fresh cilantro
- 1teaspoon fresh thyme leaves
- ¼cup ground allspice
- About 2 tablespoons fresh lime juice and some to spare
- 4tablespoons ( ½ stick) softened unsalted butter or olive oil
- Salt and freshly ground pepper to taste
- 6game hens
Nutritional analysis per serving (6 servings)
779 calories; 55 grams fat; 18 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 10 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 59 grams protein; 932 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the "seasoning": mash the garlic, ginger, shallots, jalapeno, scallions, parsley, cilantro and thyme to a paste in a mortar or puree in a food processor. Work in the allspice, most of the lime juice, butter, salt and pepper. Correct the seasonings, add salt, pepper and lime juice to taste.
- Step 2
Preheat the oven to 400 degrees. Wash the game hens and blot them dry with paper towels. Loosen the skin on the hens. To do so, start at the neck of each bird and tunnel your fingers under the skin to separate the skin from the breast meat. Work carefully so as not to tear the skin.
- Step 3
Spread half of the seasoning mixture under the skins of the game hens. Rub the skin to force the mixture over the thigh and drumstick meat. Spread the remaining seasoning over the breast skin of the birds.
- Step 4
Roast the birds until golden brown, 30 to 40 minutes.
Private Notes