FRICASSEE OF GAME HEN WITH CREAMY LEEKS AND VADOUM
This fricassee couldn't be more French, but its velvety sauce carries the flavor of vadouvan, a South Indian spice blend that has started to crop up on Parisian menus. We find it irresistible.
Provided by Paul Grimes
Categories Milk/Cream Garlic Poultry Dinner Leek White Wine Thyme Clove Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 19
Steps:
- 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 teaspoon salt and 1/2 teaspoon 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 tablespoon fat from skillet, then cook leeks with 1 1/2 teaspoons salt and 1/4 teaspoon 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.
CORNISH HENS WITH WALNUTS
Provided by Pierre Franey
Categories dinner, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees.
- Using the fingers, separate the skin from the breast meat to make a cavity for stuffing.
- Combine the walnuts, butter, mustard and Cognac in the container of a food processor or electric blender. Blend to make a paste. Fill the cavities with equal portions of the mixture. Tie up the birds or truss them neatly with string. Sprinkle with salt and pepper and rub them all over with oil.
- Arrange the birds breast side up in a shallow, heatproof roasting pan and scatter the necks, gizzards and hearts around the birds. Set the livers aside. Place the pan on the stove and heat until the oil sizzles. Put the birds into the oven and bake, basting often, about 20 minutes.
- Turn each hen on its side and continue baking, basting often, about 10 minutes. Turn each again and bake 5 minutes. Add the livers and cook 10 minutes longer. To test for doneness, lift one of the birds; the liquid from the inside should run clear.
- Untruss the hens and serve.
Nutrition Facts : @context http, Calories 880, UnsaturatedFat 43 grams, Carbohydrate 1 gram, Fat 72 grams, Fiber 1 gram, Protein 54 grams, SaturatedFat 23 grams, Sodium 1222 milligrams, Sugar 0 grams, TransFat 1 gram
DEEP-FRIED CORNISH GAME HENS
Make and share this Deep-Fried Cornish Game Hens recipe from Food.com.
Provided by Tina in Ohio
Categories Poultry
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Don't fill your stockpot more than half full with shortening/oil, to allow for the inevitable boiling up when the hens are added.
- Also, be sure the hens are at room temperature so the fat temperature doesn't drop dramatically from the shock of an ice-cold bird.
- Rinse the hens and pat completely dry, inside and out, with paper towels. Let stand at room temperature for 1 hour.
- Preheat the oven to 200 degrees F. Place a large wire cake rack over a jelly roll pan/cookie sheet.
- In a stockpot, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 375 degrees F.
- Carefully put 1 Cornish hen in the hot shortening. Deep fry, turning occasionally, until golden brown.
DATE & WALNUT CORNISH GAME HENS
If you enjoy Oriental food and like cooking with a Wok this will please your palate to extremes.Can't remember when we started cooking this recipe but in our home it is a winner. Enjoy
Provided by Firehousecook AKA C
Categories Asian
Time 2h15m
Yield 2 Cornish Hens, 4 serving(s)
Number Of Ingredients 17
Steps:
- Rinse Hens inside and out with cold water. Blot dry with paper towels. Prick skin of each Hen in several places with a fork. Place in a deep baking dish. Combine rest of the stuff except stuffing and corn starch and pour over Hens. Cover and put in the Ice Box for 12 to 24 hours. Turn the Hens many times. Drain and save the marinade. Stuff each bird with the stuffing and place in a shallow baking dish on a rack in the WOK over simmering water. Loosely cover Hens with foil. Cover WOK and steam for 1 hour check the water in the bottom from time to time. Remove from WOK. Strain the reserved marinade into saucepan. Place over medium heat, simmer until reduced by about half. Stir in cornstarch and cook till thickened. Spoon over Birds in baking dish. Again place dish in WOK on rack over simmering water and cover loosely with foil. Cover WOK and steam for 15 minutes. Baste a few times.
- Stuffing Directions:.
- mix flour with walnuts and dates. chop fine and mix with minced onion, Stuffing mix and water.
Nutrition Facts : Calories 743.1, Fat 36.1, SaturatedFat 5.5, Cholesterol 108.8, Sodium 516, Carbohydrate 40.9, Fiber 2.1, Sugar 28.5, Protein 26.2
FRICASSEE OF GAME HEN RECIPE
Provided by davidgoodman
Number Of Ingredients 19
Steps:
- 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.
FRICASSEE OF CORNISH GAME HENS WITH WALNUTS AND MINT
Steps:
- Heat oil in large wide pot over medium heat. Working in batches, add hens and cook until golden brown, about 4 minutes per side. Transfer hens to large bowl. Add onions and garlic to drippings in pot; saute 10 minutes. Finely grind walnuts and 1 tablespoon mint in processor. Add nut mixture to onion mixture. Mix in tomato paste, then wine and 1 cup water. Return hens to pot. Cover; simmer 20 minutes. Turn hens over; simmer uncovered until cooked through, about 20 minutes longer. Transfer hens to platter. Tent with foil. Boil liquid in pot until reduced to sauce consistency, about 10 minutes. Pour over hens. Garnish with mint sprigs.
More about "fricassee of cornish game hens with walnuts and mint recipes"
MARINATED CORNISH GAME HENS WITH CITRUS AND SPICE …
From toriavey.com
FRICASSEE - WIKIPEDIA
From en.wikipedia.org
ROASTED CORNISH GAME HEN - THE DARING GOURMET
From daringgourmet.com
CHICKEN FRICASSEE RECIPE - THE RELUCTANT GOURMET
From reluctantgourmet.com
Cuisine AmericanCategory Main CourseServings 6Total Time 1 hr 30 mins
- Add the onions and garlic to the pan and sauté until the onions are translucent, about 10 minutes.
- While they are sautéing, process the walnuts and mint in a food processor until the walnuts are finely ground. Stop, take a moment to smell the walnut/mint mixture. It is outrageous. Now add this mixture to the pan with the onions and garlic.
- Next, add the tomato paste, wine and 1 cup of water to the pan and stir together. Return the hens to the pan, cover, and simmer for 20 minutes.
- Turn the hens over and continue simmering until the hens are cooked through, about 20 minutes more.
ROASTED CORNISH GAME HENS | VALERIE'S KITCHEN
From fromvalerieskitchen.com
5/5 (5)Total Time 1 hr 20 minsCategory Main CoursePublished Nov 3, 2022
CORNISH GAME HENS WITH GARLIC-MINT BUTTER | POULTRY RECIPES
From weber.com
CHICKEN FRICASSEE RECIPE - PINTEREST
From pinterest.com
THE FRICASSEE COOKING METHOD - THE SPRUCE EATS
From thespruceeats.com
ROASTED CORNISH GAME HENS RECIPE - FOOD & WINE
From foodandwine.com
CORNISH GAME HENS WITH DIJON WALNUT SAUCE RECIPE - FOOD.COM
From food.com
CORNISH GAME HEN FRICASSEE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
HOW TO COOK CORNISH GAME HENS | THE RECIPE CRITIC
From therecipecritic.com
FALLING FOR FRICASSEE – GARDEN & GUN
From gardenandgun.com
PERSIAN-INSPIRED CORNISH HENS WITH POMEGRANATE WALNUT SAUCE
From punchfork.com
CORNISH GAME HENS WITH GARLIC–MINT BUTTER | POULTRY …
From weber.com
CORNISH GAME HEN FRICASSEE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ROASTED CORNISH HEN - RECIPE | ZESTFUL KITCHEN
From zestfulkitchen.com
You'll also love