Roasted Citrus-Herb Game Hens with Crouton Salad

• 1/2 (8-ounce) loaf of rosemary, olive, or plain rustic bread, cut into 1/2-inch cubes
• 1/3 cup pine nuts
• 3 packed cups (3 ounces) arugula
• Salt and freshly ground black pepper
• 2 (1 1/2- to 2-pound) Cornish game hens
• 1/4 cup olive oil
• 2 shallots, minced
• 2 tablespoons grated orange zest (from 2 medium oranges)
• 2 tablespoons grated lemon zest (from about 3 lemons)
• 2 tablespoons chopped fresh thyme leaves
• 3 tablespoons chopped fresh mint leaves
• Salt and freshly ground black pepper
• 2 cups low-sodium chicken broth
• 2 tablespoons Marsala wine or dry sherry
• 2 tablespoons fresh lemon juice (from 1 lemon)
• 2 tablespoons fresh orange juice
• 1/4 cup dried cranberries or currants
• 2 teaspoons all-purpose flour
• 2 tablespoons unsalted butter, at room temperature

1. For the crouton salad: Place an oven rack in the lower third of the oven and preheat the oven to 350F.
2. Scatter the bread cubes on a rimmed baking sheet and bake for 12 to 15 minutes, until toasted.
3. Set aside to cool.
4. Meanwhile, heat a small, heavy skillet over medium-low heat.
5. Add the pine nuts to the hot skillet and stir them until they become fragrant and golden brown, about 5 minutes.
6. Transfer to a plate to cool.
7. For the game hens: Increase the oven temperature to 450F.
8. Rinse the game hens and pat dry with paper towels.
9. In a small bowl, mix together the olive oil, shallots, orange zest, lemon zest, thyme, mint, 1 teaspoon salt, and 1 teaspoon pepper.
10. Rub 2 tablespoons of the zest mixture over the skins of the game hens.
11. Work the remainder of the zest mixture under the skin and into the cavities of the hens.
12. Using kitchen twine, tie the legs together.
13. Place the hens in a shallow 9 x 13-inch baking dish.
14. Add the chicken broth, Marsala wine, lemon juice, orange juice, and cranberries.
15. Roast for 30 to 35 minutes, or until the game hens are browned and the leg juices run clear when the legs are pierced with a knife.
16. Remove the game hens from the pan and set aside.
17. Spoon the flour into a small saucepan.
18. Whisk in the pan juices from the baking dish.
19. Bring the juices to a boil over medium heat.
20. Reduce the heat and simmer for 8 to 10 minutes, until slightly thickened.
21. Whisk in the butter and season the sauce with salt and pepper.
22. In a medium salad bowl, mix together the cooled croutons, pine nuts, and arugula.
23. Add 1/4 cup of the pan sauce.
24. Toss well until all the ingredients are coated.
25. Season with salt and pepper.
26. To serve, remove the kitchen twine from the game hens and place the hens on 2 serving plates.
27. Serve with the salad and drizzle with the remaining sauce.

rosemary, pine nuts, arugula, salt, cornish game hens, olive oil, shallots, orange zest, lemon zest, thyme, mint leaves, salt, chicken broth, marsala wine, lemon juice, orange juice, cranberries, flour, unsalted butter

Taken from www.epicurious.com/recipes/food/views/roasted-citrus-herb-game-hens-with-crouton-salad-386874 (may not work)