Vinegar Poached Game Hens for Their Sheer Simplicity
Vinegar Poached Game Hens for Their Sheer Simplicity might be just the main course you are searching for. One serving contains 1197 calories, 81g of protein, and 77g of fat. This recipe serves 2. From preparation to the plate, this recipe takes around 50 minutes. A mixture of flour, fistful herbs, butter, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the herbs you could follow this main course with the Mint Chocolate Chip Cupcakes 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.
Heat the olive oil in a Dutch oven just large enough to hold both birds.
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.
Place the birds in the pot breast side up.
Add enough water to barely cover them.
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.
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.
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.
Remove the chicken from the poaching liquid.
Let them drain well on a rack and then move them to a warm serving platter. Spoon the sauce over the birds to glaze the skin.
Garnish with more fresh herbs.
Serve warm.Like this:Like Loading...