The game hen is split, then moist-baked. The procedure is the same as for moist-baked chicken thighs.

Spinach is cooked under the hen halves, imbibing cooking juices. Each half hen is served on spinach and a crouton.

Serve with rice, perhaps including some wild rice.

Serves 2

Preheat oven to 375 degrees F.

Split the game hen. Rinse halves in cold water and dry all sides lightly with a paper towel.

Place halves in un-oiled baking dish, skin side up. Place spinach under each hen.

Pour most of the Port over the game hen. Baste well, spooning up 2 or 3 times from the bottom.

(May be done ahead to this point.)

Bake in the Port alone 10 minutes, a step that shortens the time. Baste again from the pan juices. Add water to a depth of ¼ inch or slightly more. Season skin with thyme, salt, and pepper.

Bake in liquid until done, about 1 hour. Maintain water at ¼ inch. Baste a couple of times when skin looks dry, once with the pan liquid, once with fresh Port.

The hen will be done when no trace of rose exists in the juices. (Place skin side up on a white plate and watch juices for any sign of rose. For more details, see master recipe for moist-baking of chicken thighs.)

Let hen cool in its own liquid.

To serve

To make croutons, fry bread slices in butter briefly until lightly browned. (Or toast them in toaster oven.)

Place a crouton on each plate. Place cooked spinach in a colander and press some of the liquid out. Place spinach on croutons, hen halves on the spinach, and serve.