Roasted Game Hens with Caramelized Root Vegetables and Dried-Currant Sauce

Ingredients

• 4 garlic cloves
• 1 ½ tablespoons finely grated orange peel
• 5 tablespoons fresh thyme
• 6 garlic cloves
• 1 large onion
• 3 1 3/4-pound Cornish game hens
• 1 tablespoon juniper berries
• + 13 more ingredients
• • 2 7.25-ounce jars whole roasted peeled chestnuts
  • 2 large carrots
  • 2 tablespoons fresh thyme
  • 2 ½ cups celery
  • 2 large parsnips
  • 2 medium rutabagas
  • ¼ cup shallots
  • ¼ cup dried currants
  • 1 ½ cups low-salt chicken broth
  • 2 tablespoons extra-virgin olive oil
  • ¼ cup extra-virgin olive oil
  • 2 medium turnips
  • 3 tablespoons butter

Melt butter with oil in very large pot over medium-high heat. Add onion; sauté 5 minutes. Add rutabagas and next 4 ingredients; sauté until vegetables are caramelized and tender, stirring often, about 30 minutes. Stir in chestnuts, garlic, and thyme; sauté 5 minutes. Season generously with salt a...

View full recipe at Epicurious