Celebration Cornish Hens
Celebration Cornish Hens
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 389 |
| pro | 26 g |
| total fat | 31 g |
| sat. fat | 10 g |
| carb | 1 g |
| fibre | 0 g |
| chol | 166 mg |
| sodium | 229 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 9 |
| vit A | 9 |
| vit C | 2 |
| folate | 1 |
- Portion size: 4
Poaching chicken in vinegar-flavoured broth adds intriguing flavour and elevates chicken to company fare. Crisping the skin under the broiler just gilds the lily.
Ingredients
- 1 cup 1cupwhite wine vinegar
- 2 2celery stalkcelery stalks, thinly sliced
- 2 2carrotcarrots, thinly sliced
- 6 6parsley sprigparsley sprigs
- 6 6whole cloves
- 1 1oniononions, thinly sliced
- 4 4bay leafbay leaves
- 1 tsp 1tsppeppercorns
- 1/2 tsp 1/2tspsalt
- 2 2Cornish henCornish hens
- 1 tbsp 1tbspextra virgin olive oil or vegetable oil
- 2 tbsp 2tbspbutter
Preparation
In large Dutch oven or deep skillet, combine 3 cups (750 mL) water, vinegar, celery, carrots, parsley, cloves, onion, bay leaves, peppercorns and salt ; bring to boil. Reduce heat, cover and simmer for 10 minutes.
Meanwhile, using kitchen shears, cut along both sides of backbone of each hen and remove backbone. Add hens to liquid, skin side up and in single layer; bring to simmer over high heat. Reduce heat, cover and simmer for 25 minutes. Remove from heat; let stand, covered, for 10 minutes. Remove hens from pan. Strain liquid, reserving 1-1/3 cups (325 mL). (Make-ahead: Let hens and liquid cool for 30 minutes; refrigerate until cold. Cover and refrigerate separately for up to 24 hours.)
Place hens on broiler pan, skin side up; brush with oil. Broil 6 inches (15 cm) from heat until browned, about 8 minutes.
Meanwhile, in saucepan, boil reserved liquid until reduced to 1/3 cup (75 mL); remove from heat and whisk in butter. Serve with hens.
Source : Canadian Living Magazine: March 2003
