Fricassee of Game Hen

Fricassee of Game Hen
Fricassee of Game Hen

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For stock

  • 2

    tablespoons vegetable oil

  • Backbones and wing tips from 3 Cornish hens

  • 6

    cups cold water

  • 3

    cups chopped reserved leek greens (see below)

  • 1

    medium carrot, finely chopped

  • 1

    celery rib, finely chopped

  • 2

    garlic cloves, crushed

  • 3

    large thyme sprigs

  • 1

    whole clove

  • 1

    Turkish or 1/2 California bay leaf

  • 1/8

    teaspoon black peppercorns

  • For fricassee

  • 3

    Cornish hens, quartered, backbones and wing tips removed with kitchen shears

  • 2

    tablespoons vegetable oil

  • 6

    leeks (about 3 lb), greens reserved for stock

  • 1/2

    cup dry white wine

  • 2/3

    cup heavy cream

  • 1/4

    cup vadouvan (Indian spice blend)

Directions

Make stock: Heat oil in a heavy medium pot over medium-high heat until it shimmers. Cook backbones and wing tips until well browned on all sides. Add water and bring to a boil, skimming froth occasionally. Add remaining ingredients and boil, uncovered, 30 minutes. Strain through a fine-mesh sieve into a clean saucepan, pressing on and then discarding solids. Boil stock until reduced to about 2 cups.Make fricassee: Pat hens dry and season with 1 tsp salt and 1/2 tsp pepper. Heat oil in a deep 12-inch heavy skillet over medium-high heat until it shimmers. Brown hens in batches (without crowding), turning once, about 8 minutes per batch. Transfer to a plate. Halve white and pale green parts of leeks lengthwise, then cut into 1-inch pieces and wash. Pour off all but 1 Tbsp fat from skillet, then cook leeks with 1 1/2 tsp salt and 1/4 tsp pepper over medium-high heat, stirring occasionally and scraping up brown bits, until leeks begin to soften, about 5 minutes. Add wine and bring to a boil. Stir in stock, cream, and vadouvan. Nestle hens, skin sides up, into leeks. Cover with a round of parchment paper. Gently simmer 10 minutes. Remove parchment and simmer until hens are cooked through, about 10 minutes more. Transfer hens to a platter and simmer sauce to thicken slightly if desired. Cooks’ note: Fricassee can be made 1 day ahead and chilled. Reheat gently.

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