Henry Meer's Cornish Game Hen Pot-au-feu
Henry Meer's Cornish Game Hen Pot-au-feu

Photo Credit

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This Recipe

  • Skill Level: Intermediate
  • Serves: 4
  • Start to Finish: Half-day
  • Prep: 20 minutes
  • Cook: 7 hours

Nutrition Facts

Amount per serving:
Total Calories: 1,091
  • 615mg Sodium
  • 93g Carbs
  • 11g Fiber
  • 49g Fat
  • 14g Saturated Fat
  • 13g Sugars
  • 69g Protein
  • 198mg Calcium
  • 8mg Iron
1,091615mg 93g11g49g 13g69g14g


  • 4 pound chicken, necks and backs
  • 2 cloves garlic
  • 2 onions, halved
  • 4 carrots, peeled and halved (save peels)
  • 4 celery stalks, peeled and halved (save peels)
  • 4 parsnip stalks, peeled and halved (save peels)
  • 1 bouquet garni (bay leaf and parsley tied together)
  • 1 gallon plus 1 quart water
  • 4 Cornish game hens
  • 4 leeks (white parts only), halved and tied together
  • 8 small Yukon gold potatoes
  • Salt
  • Freshly ground pepper



1. Put chicken, garlic, onion, vegetable peels, and bouquet of garni in water. Bring to a boil and simmer for 3 hours, skimming fat off the top frequently.
2. Strain broth, discarding chicken pieces. Add hens and return to the stove to simmer for 2 1/2 hours.
3. Add remaining vegetables to the pot and simmer for another 1 1/2 hours. Remove hens and cool.
4. Divide vegetables and hens evenly among 4 large bowls. Ladle enough soup into bowls to cover hens and vegetables. Season with salt and freshly ground pepper to taste. Serve with warm, crusty garlic bread.
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