Henry Meer's Cornish Game Hen Pot-au-feu
Serves: 4
Prep Time: 20 minutes
Cook Time: 7 hours
Nutrition Score per serving:
689 calories, 97 g carbs (24%), 93 g fat (23%), 14.4 g fiber, 40 g protein (53%), 1.2 g saturated fat
Prep Time: 20 minutes
Cook Time: 7 hours
Nutrition Score per serving:
689 calories, 97 g carbs (24%), 93 g fat (23%), 14.4 g fiber, 40 g protein (53%), 1.2 g saturated fat
After spending years as chef-in-residence at two of New York City's most acclaimed French restaurants, Meer knows his way to a divine main course. Try one of his favorite recipes!
Ingredients
| 4 | carrots |
| 4 | celery stalks |
| 4 | parsnip stalks |
| 4 | pounds chicken, necks and backs |
| 2 | garlic cloves |
| 2 | onions, halved |
| 1 | bouquet garni (bay leaf and parsley tied together) |
| 1 | gallon plus 1 quart water |
| 4 | cornish game hens |
| 4 | leeks (white part only), halved and tied together |
| 8 | small Yukon gold potatoes |
| Salt and freshly ground pepper to taste |
Directions
Peel and halve carrots, celery, and parsnips. Save peels and set aside. Put chicken, garlic, onion, vegetable peels, and the bouquet of garni in water. Bring to a boil; simmer for 3 hours, skimming fat off the top frequently. Strain the broth, discarding the chicken pieces. Add hens and return to the stove to simmer for 2 1/2 hours. Add remaining vegetables to the pot and simmer for another 1 1/2 hours. Remove hens and cool.
Divide the vegetables and hens evenly among 4 large bowls. Ladle enough soup into the bowls to cover the hens and vegetables. Season with salt and freshly ground pepper to taste. Serve with warm, crusty garlic bread.
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