Cornish Hen Broth with Watercress
5 people added this to their Recipe Box
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per each of 8 servings: about | - |
| cal | 129 |
| pro | 16 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 6 g |
| fibre | 1 g |
| chol | 45 mg |
| sodium | 206 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 8 |
| vit A | 6 |
| vit C | 8 |
| folate | 10 |
Light, clear, yet flavourful stock is a delicious foil for tender watercress.
Ingredients
- 4 cups lightly packed watercress, stems and leaves separated
- 1 Cornish hen
- 2 celery rib, with leaves, chopped
- 1 onion, halved
- 4 fresh parsley sprigs
- 8 peppercorns
- 1 bay leaf
- 2 slices gingerroot
- 1 clove garlic, smashed
- 1/2 tsp salt
- 1 cup cooked tiny pasta or rice, (1/3 cup/75 mL uncooked)
- 8 lemon wedges
Preparation
In large pot, bring watercress stems, Cornish hen, celery, onion, parsley, peppercorns, bay leaf, ginger, garlic and 8 cups (2 L) water to boil over medium-high heat, skimming off foam. Reduce heat, cover and simmer for 1 hour.
Remove hen; let cool enough to handle. Discard skin and bones; finely shred meat and set aside. Strain broth through fine sieve to make 8 cups (2 L). (Make-ahead: Refrigerate broth and meat in separate airtight containers for up to 3 days.)
In saucepan, bring broth and salt to boil over medium-high heat. Divide watercress leaves, hen and pasta among bowls; pour broth over top. Serve with lemon wedges.
Remove hen; let cool enough to handle. Discard skin and bones; finely shred meat and set aside. Strain broth through fine sieve to make 8 cups (2 L). (Make-ahead: Refrigerate broth and meat in separate airtight containers for up to 3 days.)
In saucepan, bring broth and salt to boil over medium-high heat. Divide watercress leaves, hen and pasta among bowls; pour broth over top. Serve with lemon wedges.
Source : Canadian Living Magazine: May 2009
- Keywords : Soup; Cornish Hen; Watercress; Pasta; Boil; Simmer; Lemons; Make-Ahead;
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