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Cornish Hen and Blood Orange Pot au Feu (French Recipes) |
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#6
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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. |
#7
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Step 6:
Simmer for 45 minutes to an hour. |
#8
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Step 7:
Remove the Hens, cover with foil, and strain the stock. |
#9
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Step 8:
Skim off any fat and bring to a full boil and reduce down to 3 cups or so. |
#10
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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. |