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Cornish Hen and Blood Orange Pot au Feu (French Recipes) |
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#1
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Cornish Hen and Blood Orange Pot au Feu (French Recipes)
Prep Time: 30 minutes or less | Cook Time: 1 - 2 hours | Serves: 3 Dinner » Chicken » French 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. Ingredients: 2 Cornish Hens 3 cloves Garlic (diced) 1 small bulb Fennel 2 Carrots 1-2 Parsnips 2 stalks Celery 1 small Onion 1 Sweet Potato 3-4 Red Pearl Onions 3 Medjool Dates 15-20 Tellicherry Peppercorns (roasted) 2 Bay Leaves 2 sprigs Thyme 1 Blood Orange (peeled and segmented in supremes) 1 cup Blood Orange Juice 2 tbsp Ginger (minced) 1/3 cup Cognac Blood Orange and Dijon Glaze: Ingredients: 3 tbsp Dijon Mustard 1 tbsp White Wine Vinegar 3 tbsp Olive Oil 2 tbsp Honey 1/2 Blood Orange For the glaze, zest the blood orange and add the juice from it. Add the honey, mustard, and vinegar, and while whisking, slowly add the olive oil. |
#2
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Step 1:
Tourne the Carrots, Sweet Potato, and Parsnips (getting about 3 bouquetieres of each per serving). |
#3
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Step 2:
Peel the Pearl Onions, and wash and pit the Dates. Save the carrot peelings for mirepoix later. |
#4
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Step 3:
Dice the celery, onion, fennel, and garlic. |
#5
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Step 4:
Place the Cornish Hens and giblets in a pot and fill with enough cold Water to cover them. |