Pancetta Wrapped Game Hens With Roasted Vegetable Broth

• 1 1/2 cups chicken stock
• 2 None (1 lb) game hens
• None None sea salt, pepper, to taste
• 4 slices pancetta
• 2 tsp olive oil
• 8 oz red bliss potatoes, cut into 1 inch pieces
• 8 oz pumpkin, cut into 1 inch pieces
• 2 None small shallots, quartered, peeled
• None None a few lemon thyme sprigs

1. Preheat the oven to 425u0b0F. Bring stock to a boil on the stove in a Dutch oven or other flame-proof baking dish while you prepare the game hens.
2. Dry hens with paper towels and season well inside and out with salt and pepper. Lay 2 overlapping slices of pancetta over breasts of each bird and rub each with 1 tsp olive oil.
3. Add potatoes, pumpkin, shallots and thyme to boiling stock and return to the boil.
4. Place pancetta-wrapped hens on top of vegetables. Roast in oven for 25 mins, or until hens are cooked and vegetables are tender. Remove from oven and allow to rest for a few minutes.
5. To serve, divide vegetables among serving bowls. Pour over cooking juices and top with hens.

chicken stock, game hens, salt, pancetta, olive oil, red bliss potatoes, pumpkin, shallots, thyme

Taken from recipes-plus.com/api/v2.0/recipes/29702 (may not work)