Yield: 8 servings (about 2 cups sauce). 4 halves (about 3 lbs.) Cornish game hens or squab 2 Tbsp. balsamic vinegar 1 tsp. salt 1/4 tsp. ground black pepper 16 garlic cloves, peeled 2 Tbsp. unsalted butter, divided 2 Tbsp. honey 6 thyme sprigs 1/3 cup minced shallots 2 cups fresh blueberries 1 Tbsp. red wine vinegar Preheat oven to 375°F. Rub hens with balsamic vinegar; season with salt and pepper. Place on a rack in a roasting pan; roast until thigh juices run clear, about 35 minutes. ...
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