JOLLY HEN 02
Brined and braised, there is not a better way to celebrate her egg-laying days gone. This is nowhere near the realm of the "cornish" hen. This is a big baby making beast.
Brine for two to three days. Then....
Soften some butter and add some chopped herbs: tarragon, parsley, mint. Cover the hen in the butter and season with sea-salt and pepper. Brown her under the broiler. Add onions, garlic bulbs and stock. Cook in a medium oven for three to four hours. Let her cool.
The serving options... Simple is always best. Cold with salsa verde or aioli. Warmed in duck fat; served with mustard. Chopped into hunks and drizzled with red wine vinegar and olive oil. Do what feels best. I felt best with the second option. Greens and roasted potatoes on the side if you can pull yourself away from her.
Suppah!
Brine for two to three days. Then....
Soften some butter and add some chopped herbs: tarragon, parsley, mint. Cover the hen in the butter and season with sea-salt and pepper. Brown her under the broiler. Add onions, garlic bulbs and stock. Cook in a medium oven for three to four hours. Let her cool.
The serving options... Simple is always best. Cold with salsa verde or aioli. Warmed in duck fat; served with mustard. Chopped into hunks and drizzled with red wine vinegar and olive oil. Do what feels best. I felt best with the second option. Greens and roasted potatoes on the side if you can pull yourself away from her.
Suppah!
Labels: Extremo Minimalism, Hen, The Long Slow Cook
posted by GSV JR at
5:10 PM
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