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

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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.

Finally add the Blood Orange segments and dates to the broth just long enough to heat through, then plate and serve.