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

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


  • 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
  • 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.

Nutrition Information

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


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