Cornish Hen and Blood Orange Pot au Feu (French Recipes)

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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.