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Cornish Hen and Blood Orange Pot au Feu
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Prep Time: 30 minutes or less | Cook Time: 1 - 2 hours | Serves: 3
Dinner » Chicken » FrenchVisual Recipe By: GodsMullet Click Here To Print Recipe Using Selected Print Style | Click On Images To Enlarge
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Ingredients: I took a bit of creative liberty with this - Technically, once the Cornish Hen gets cooked, it can be served, but I feel that it would taste rather plain this way (with a traditional pot au feu, relishes and condiments are used to overcome this) so I decided to give it a nice glaze finish it before serving. |
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Step 1: Tourne the Carrots, Sweet Potato, and Parsnips (getting about 3 bouquetieres of each per serving). |
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Step 2: Peel the Pearl Onions, and wash and pit the Dates. Save the carrot peelings for mirepoix later. |
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Step 3: Dice the celery, onion, fennel, and garlic. |
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Step 4: Place the Cornish Hens and giblets in a pot and fill with enough cold Water to cover them. |
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Step 5: Bring the Water to a boil, and reduce to a simmer – skim off the shit. Add your Mirepoix, Fennel, Garlic, Thyme, Bay Leaves, and Peppercorns. |
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Step 6: Simmer for 45 minutes to an hour. |
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Step 7: Remove the Hens, cover with foil, and strain the stock. |
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Step 8: Skim off any fat and bring to a full boil and reduce down to 3 cups or so. |
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Step 9: Add the Blood Orange Juice and Ginger. Reduce by a quarter. Season with Salt. Flame off and finish with the Cognac. |
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Step 10: Poach the Carrots, Parsnips, Sweet Potatoes, and some julienned orange zest in the broth until tender. |
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Step 11: In the mean time, brush the Cornish Hens with the Blood Orange and Dijon Glaze and broil under bowned. |
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