Yield: 16 servings 16 halves Cornish game hens (8 whole) 1⁄4 cup balsamic vinegar 2 tsps. salt 1⁄2 tsp. ground black pepper 32 cloves garlic, peeled 4 Tbsps. unsalted butter, divided 1⁄4 cup honey 12 sprigs fresh thyme 1 cup water 2⁄3 cup shallots, minced 4 cups blueberries 2 Tbsps. red wine vinegar as needed escarole, wilted for garnish 1. Preheat oven to 375ºF. Rub hen halves with balsamic vinegar and season with salt and pepper. Place hens on racks in roasting pans; roast until thigh ...

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