Vinegar-Poached Game Hens

Name: Vinegar-Poached Game Hens
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 2
Cuisine: Global
Ingredients: 473 milliliters apple cider vinegar; 59 milliliters balsamic vinegar; 1 carrot (roughly chopped); 2 celery stalks; 158 milliliters chicken stock; 2 Cornish game hens; 1 Tbsp all-purpose flour; 1 Tbsp granulated sugar; 1 fistful mixed herbs (plus more as garnish); 1 Tbsp olive oil; 1 onion (roughly chopped); 2 servings salt and pepper (as needed for seasoning); 1 Tbsp unsalted butter

You can never have too many main course recipes, so give Vinegar-Poached Game Hens a try. This recipe serves 2. One portion of this dish contains around 81g of protein, 77g of fat, and a total of 1197 calories. From preparation to the plate, this recipe takes around 50 minutes. Head to the store and pick up celery stalks, flour, chicken stock, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Leaving the skin intact trim the birds of any obvious fat. Season them generously on all sides with salt and pepper; inside and out. Tie the legs together with twine and tuck the wings under.

Ingredients you will need

Salt And Pepper

Chicken Wings

Equipment you will use

Kitchen Twine

Heat the olive oil in a Dutch oven just large enough to hold both birds.

Ingredients you will need

Olive Oil

Equipment you will use

Dutch Oven

Add the carrot, onion and celery and cook, stirring occasionally until softened; about 6 minutes. Season the mixture lightly and add the herbs, sugar and both vinegars. Bring the mixture to a boil then lower the heat and simmer about 5 minutes.

Ingredients you will need

Carrot

Celery

Herbs

Onion

Sugar

Place the birds in the pot breast side up.

Equipment you will use

Pot

Add enough water to barely cover them.

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Water

Place the lid on the pot and simmer until cooked through; about 25 minutes. Turn off the heat and let the birds rest in the cooking liquid while you make the sauce.Meanwhile melt the butter in a small saucepan.

Ingredients you will need

Butter

Sauce

Equipment you will use

Sauce Pan

Pot

Add the flour and cook, whisking for 1 minute. Gradually stir in the chicken stock and simmer until smooth and thickened; about 3 minutes. In small additions add up to about a ½ cup of the poaching liquid from the Dutch oven.

Ingredients you will need

Chicken Stock

All Purpose Flour

Equipment you will use

Whisk

Dutch Oven

Add enough of the liquid to thin the sauce to your desired consistency; use your judgment. Increase the heat to a boil. The turn off the heat and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Sauce

Remove the chicken from the poaching liquid.

Ingredients you will need

Whole Chicken