Henry Meer's Cornish Game Hen Pot-au-feu
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!
- 4 pounds 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
- Freshly ground pepper
- 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.
- Strain broth, discarding 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 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.
Per serving: 1091 kcal cal., 49 g fat (14 g sat. fat), 93 g carb., 11 g fiber, 13 g sugar, 69 g pro., 198 mg calcium, 8 mg iron. Percent Daily Values are based on a 2,000 calorie diet