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 VEGGIES
"It's easy to serve an elegant dinner when these nicely seasoned game hens with roasted vegetables are on the menu," remarks Arlene Lauritzen of Genoa, Illinois. "This bountiful platter makes such a pretty presentation for a special occasion."
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place the hens, breast side up, on a rack in a roasting pan; tie drumsticks together. Combine butter, rosemary, parsley, salt and pepper; spoon over hens. Bake, uncovered, at 375° for 1 hour., Meanwhile, peel a 1-in. strip around the center of each potato. Place potatoes and carrots if desired in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Drain; add to roasting pan., Baste hens and vegetables with pan drippings. Bake for 15-20 minutes or until a thermometer reads 180° and vegetables are tender. Strain pan drippings and thicken for gravy if desired.
Nutrition Facts :
ROASTED CORNISH HENS WITH VEGETABLES
Roasting simply seasoned Cornish game hens and vegetables in one pan results in a full-flavored meal in one.-Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, combine first seven ingredients. Transfer to a large shallow roasting pan., Brush hens with oil; sprinkle with salt and pepper. Wrap a bacon strip around each hen; secure with a wooden toothpick. Tie legs together. Place, breast side up, over vegetables., Bake, uncovered, 1-1/4 to 1-3/4 hours or until a thermometer inserted in thigh reads 180° and vegetables are tender. Remove hens to a serving platter; serve with vegetables.
Nutrition Facts :
FRICASSEE OF GAME HENS WITH WINTER VEGETABLES
Steps:
- Char pepper over gas flame until blackened on all sides. Seal in paper bag and let stand 10 minutes. Peel, seed and chop pepper. Cook sweet potatoes in large pot of boiling salted water 1 minute, add potato and cook 2 minutes. Add green beans and cook 1 minute. Drain, rinse under cold water, drain again. Heat 1T oil in heavy large Dutch oven over med-high heat. Season hens or chix with salt & pepper. Working in batches, add to Dutch oven and cook until browned on all sides and almost cooked through, about 15-20 minutes per batch. Transfer to platter. Pour off any excess grease and add onion to Dutch oven, stir 1 min. Add mushrooms & saute 1 min. Stir in roasted red bell pepper, vegetable mixture & spinach. Top with hens or chix. Pour stock and remaining 1/2C oil over. Cover and simmer until chix is cooked through, 15-20 min. Transfer hens/chix to platter. Swirl in butter and season with salt & pepper. Spoon vegetable mixture onto plate and top with hens/chix.
FRICASSEE OF GAME HEN WITH CREAMY LEEKS AND VADOUVAN
This recipe is from Epicurious and they say: "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.". Time given does not include making vadouvan (make a couple of days ahead and have ready)
Provided by Annacia
Categories Poultry
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 28
Steps:
- VADOUVAN:.
- (Make ahead).
- Preheat oven to 350°F with rack in middle.
- Pulse onions in 3 batches in a food processor until very coarsely chopped (there may be a few large pieces remaining), transferring to a bowl.
- Repeat with shallots, then garlic.
- Heat oil in a deep 12-inch heavy nonstick skillet over high heat until it shimmers, then sauté onions, shallots, and garlic (stir often) until golden and browned in spots, 25 to 30 minutes.
- Grind fenugreek seeds in grinder or with mortar and pestle. Add to onion mixture along with remaining ingredients, 1 tablespoon salt, and 1 teaspoon pepper and stir until combined.
- Transfer to a parchment-paper-lined large 4-sided sheet pan and spread as thinly and evenly as possible.
- Bake, stirring occasionally with a skewer to separate onions, until well browned and barely moist, 1 to 1 1/4 hours.
- *COOKS NOTE: Vadouvan keeps in the refrigerator 1 month (cool before covering) or in the freezer 6 months.
- 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 3 cups reserved chopped leek greens, plus 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.
- *COOKS NOTE: Fricassee can be made 1 day ahead and chilled. Reheat gently.
Nutrition Facts : Calories 606.4, Fat 33, SaturatedFat 9.7, Cholesterol 145, Sodium 144.6, Carbohydrate 47, Fiber 4.8, Sugar 11, Protein 30.2
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.
MOROCCAN GAME HENS & VEGETABLES
From Eating Well Magazine. This recipe is the ultimate in comfort food. You can alter the vegetables according to your tastes. You can substitute sweet potatoes, etc.
Provided by DailyInspiration
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 425 degrees. In a small bowl, whisk honey, lemon juice, paprika, cumin, ginger, cinnamon, salt, pepper, and cayenne. In a large bowl, combine zucchini, turnips, squash, onion and garlic. Toss with 3 tablespoons spice mixture.
- With a heavy chef's knife or poultry shears, cut hens in half lengthwise, from breast through backbone. Cut off wing tips and first joint. With a paper towel, pull skin off breast, wing, thigh and leg bones; discard skin. Rub hens with remaining spice mixture.
- Lightly oil a 10 x 14 inch roasting pan or coat it with nonstick spray. Spread vegetables in pan; toss with tomatoes and their juices. Nestle hens, bone-side down, into vegetables. Add chicken broth to pan. Cover tightly with foil.
- Bake hens and vegetables for 45 minutes. Uncover and roast, basting occasionally with pan juices, until hens are no longer pink inside and vegetables are tender, 15 - 20 minutes more. Garnish with parsley and cilantro and serve.
Nutrition Facts : Calories 361.5, Fat 5.5, SaturatedFat 1.3, Cholesterol 108.8, Sodium 886, Carbohydrate 53.4, Fiber 9.7, Sugar 23.2, Protein 30.6
ROASTED GAME HEN WITH ROOT VEGETABLES
Instead of the usual roast chicken, why not give game hen the oven treatment? It cooks way faster, and the pan juices make a delicious sauce when combined with Dijon, lemon juice, capers, and fresh tarragon.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees with racks in top and bottom. Place hen, breast-side down, on a work surface. Using kitchen shears, cut along both sides of backbone to remove. Flip over; split lengthwise with a heavy knife. Pat dry; season with salt and pepper. On a rimmed baking sheet, toss vegetables with 1 tablespoon oil; season with salt and pepper. Transfer sheet to bottom rack of oven.
- In an ovenproof skillet, heat remaining oil over medium-high. Add hen, skin-side down; cook until browned, about 3 minutes. Flip; transfer skillet to top rack of oven. Roast, stirring vegetables once, until golden, and a thermometer inserted into thickest part of hen thigh reads 165 degrees, 18 to 20 minutes for hen, and 25 to 28 minutes for vegetables. Transfer hen and vegetables to a platter. Return skillet to medium heat; whisk in mustard, lemon juice, 1 tablespoon water, and capers. Cook until reduced slightly, about 1 minute. Stir in tarragon; spoon over vegetables. Serve, with more mustard.
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