INGREDIENTS

INSTRUCTIONS

Mix the honey, mustard, garlic, 3 tablespoons oil, thyme and cinnamon
together in a bowl and set aside. Remove the wing tips from the hens. Roll
the hens in the marinade and marinate overnight.
Preheat the oven to 450 degrees F.
Season the birds inside and out with salt and pepper. Cut the lemon in half
and squeeze over each bird. Put a used lemon half in the cavity of each
bird. Truss the birds.
Set a rack in a roasting pan and brush the rack with several tablespoons
vegetable oil. Place the birds, breast side down on the oiled rack. Roast
for 30 minutes. Turn the birds breast side up, reduce the heat to 350
degrees and roast an additional 15 to 20 minutes or until the hens are
cooked through and the skin is brown. Allow the hens to rest 10 minutes
before serving.
Yield: 2 to 4 servings
OLIVER'S FAVORITE BURNED UP CARROTS (Recipe courtesy of Chef Jody Adams of
Rialto in Cambridge, MA)
1 pound small carrots 1/4 cup olive oil Salt and freshly ground black
pepper
Preheat oven to 400 degrees F. Peel the carrots and cut into 2-inch pieces
on the diagonal. In a large bowl toss the carrots with the oil and season
with salt and pepper. Arrange the carrots in a single layer in a roasting
pan. Roast the carrots for 20 minutes. Toss the carrots around in the pan
and continue roasting for another 20 to 30 minutes or until carrots are
tender and the edges are dark and caramelized.
Yield: 4 servings
Recipe by: Cooking Live Show #CL8907 Posted to MC-Recipe Digest V1 #653 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on Jun 30, 1997

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