Pancetta Wrapped Game Hens With Roasted Vegetable Broth - cooking recipe

Ingredients

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

Preparation

Preheat the oven to 425\u00b0F. Bring stock to a boil on the stove in a Dutch oven or other flame-proof baking dish while you prepare the game hens.
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.
Add potatoes, pumpkin, shallots and thyme to boiling stock and return to the boil.
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.
To serve, divide vegetables among serving bowls. Pour over cooking juices and top with hens.