When looking for Cornish Hen you might also see it referred to as: Poussin, Rock Cornish Hen, Cornish Game Hen, or simply Rock Cornish.
Whatever you call it, it’s a great choice for an elegant holiday bird. But names can be deceiving, as it is not a game bird at all, but rather a breed of chicken that was developed in California in the 1950s. These birds are approximately one pound each, so plan on one per person.
Recipe: Glazed Cornish Hens with Hazelnut Cranberry Stuffing
• Poussin
This is the French name for a young chicken—usually only 28 days old at time of slaughter—but may also be called a Coquelet or Spring Chicken. Weighing no more than one and one-quarter pounds, one of these plump chicks could feed two light eaters, or someone game for holiday indulging!
Recipe: Spring Chickens on a Bed of Watercress
• Pheasant
Prized for its stunning plumage almost as much as its meat, this beauty is an Asian native that was introduced as game, and has been naturalized in many parts of the world.
The bird’s long, striped tail feathers are often placed back onto the roasted bird for dramatic effect at the table. Farmed pheasant runs between one and one-half to two pounds, and has very rich, gamy meat, so one bird will do nicely for two.
• Guinea Fowl
Also known as the Jumbo Ring-neck Guinea Fowl or Guinea Hen. An African species, they are now raised in North America and France, and according to Marlon Pather of The Butchers in Toronto, “These guys are mean when they’re alive.”
Fortunately, they redeem themselves in the afterlife, by being moist and delicious. Each two and one-half pound bird will feed two.
• Duck
Ducks can be fairly big, up to 8 pounds, so ask your butcher for a small female—the males are always bigger. You should be able to find a duck weighing about three and one-half to four and one-half pounds.
With its irresistibly rich meat and crispy, addictive skin, two or four duck lovers will make short work of just one duck. Just remember, ducks have a good layer of fat between the skin and meat. That makes for juicy meat, crispy skin, and a lot of rendered fat in your roasting pan.
Duck-cooking tips: Make sure your pan is deep enough, and raise the bird up on a rack, so the fat can drip away. But don’t get rid of that yellow gold. Duck fat is considered a delicacy and in the French farmhouse kitchen, and essential for roasting potatoes and even deep-frying.
Recipe: Magret of Duck with Fig and Port Sauce
• Goose
Create your own Dickensian Christmas with a roast goose. As with the duck, this might be a special order from you butcher, so tell them what size you want. You can find geese as small as six pounds—and a six-pounder will easily feed four—so ask for that. And just like duck, geese are chubby, so the same cooking advice applies.
Recipe: Roast Stuffed Goose
Page 2 of 2
Read more:
• Harvest special: Pumpkin pie collection
• Test Kitchen Video: How to cook a turkey
• 10 dos and don'ts of holiday entertaining
