Heritage Chicken with Roasted Root Vegetables (Poulet Rôti)

Heritage Chicken with Roasted Root Vegetables (Poulet Rôti)Heritage Chicken with Roasted Root Vegetables (Poulet Rôti)
1 stick unsalted butter
2 tbsp fresh thyme leaves
2 tbsp rosemary
1 1/2 tbsp fresh lemon zest
3 1/2 tsp fine sea salt
1 1/4 tsp black pepper
6 whole Cornish game hens
1.25 to 1.5 pounds
1 each lemon
cut lengthwise into 6 wedges
18 sprigs fresh thyme
1/2 stick unsalted butter
melted and cooled
10 whole heirloom carrots
small, peeled
10 whole butterball potatoes
small, cut into quarters
1 cup celery root
peeled and diced
1 cup parsnips
peeled and diced
2 heads garlic
3 tbsp vegetable oil
3 tbsp butter
salt and pepper
1 1/4 cups riesling wine
or dry white wine
4 twigs thyme
brussels sprouts
brown butter
bacon fat
lemon juice
lemon wedges
for garnish
for garnish
2 3/4 tsp fine sea salt
For the Chicken
Stir together 1 stick softened butter, thyme, rosemary, zest, 1 teaspoon sea salt, and ¾ teaspoon pepper in a bowl until combined well.
Rinse hens inside and out, pat dry. Discard any excess fat from openings of cavities, and then sprinkle cavities with a total of 1½ teaspoon pepper. Starting at cavity of each bird, gently slide an index finger between skin and flesh of breasts and legs to loosen skin being careful not to tear skin. Using a teaspoon measure or small spoon, slide one teaspoon herb butter under skin of each breast half and each drumstick (4 teaspoons per hen) using your finger on outside of skin to push butter out of spoon.
Put 1 lemon wedge and 3 thyme sprigs into cavity of each hen, then tie legs together with kitchen string and tuck wing tips under body. Arrange in a large lightly oiled pan. Pat hens dry, then brush with melted butter and sprinkle with remaining salt. Roast at 475º for 35 to 45 min until meat thermometer reads 165º from thickest part of thigh or juices run clear.
For the Vegetables
Preheat the oven to 425 degrees.
Arrange the vegetables and whole head of garlic in a roasting pan along with the oil and butter. Season with salt and pepper. Roast for 15-20 minutes, until the vegetables begin to brown.
Add the wine and thyme. Cover with foil and lower heat to 350 degrees. Braise for about 45 minutes until the vegetables are cooked through.
Remove the vegetables and garlic. Peel the garlic and toss half of the garlic cloves with the vegetables. Save the other half for the sauce. Also save the pan drippings/braising liquid.
**serve Brussels sprout how you like. Steamed or fried. I like to peel off the leaves and cook in brown butter and bacon fat. Finish with fresh lemon juice and seasonings
To Serve
Serve the chicken alongside the braised vegetables and garlic. Garnish with lemon wedges and chopped parsley.