Cornish Hen Broth with Watercress

Author: Canadian Living

Light, clear, yet flavourful stock is a delicious foil for tender watercress.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: May 2009

Ingredients

  • 4 cups lightly packed watercress stems and leaves separated
  • 1 Cornish hen
  • 2 celery ribs with leaves, chopped
  • 1 onion halved
  • 4 fresh parsley sprigs
  • 8 peppercorns
  • 1 bay leaf
  • 2 slices gingerroot
  • 1 clove garlic smashed
  • 1/2 teaspoon salt
  • 1 cup cooked tiny pasta (1/3 cup/75 mL uncooked)
  • 1 cup cooked tiny rice (1/3 cup/75 mL uncooked)
  • 8 lemon wedges

Method

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.

Nutritional facts Per each of 8 servings: about

  • Sodium 206 mg
  • Protein 16 g
  • Calories 129.0
  • Total fat 4 g
  • Cholesterol 45 mg
  • Saturated fat 1 g
  • Total carbohydrate 6 g

%RDI

  • Iron 8.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cornish Hen Broth with Watercress

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