Cornish Game Hen Paysan Prepared in: T-Fal 3qt. Dutch Oven.
1 Cornish game hen 2-3 red potatoes, quartered, skin on 2 small to medium onions, quartered 1 large carrot, cut into 1" chunks 1 stalk celery, cut into 1" chunks 1 teaspoon dried tarragon 1 teaspoon dried basil Salt and pepper to taste 1/2 chicken bouillon cube 1 teaball, half-filled with black peppercorns
Wash and clean the hen thoroughly and place in a small Dutch oven. Surround the hen with all of the vegetables. Sprinkle the herbs over, and salt and pepper to taste. Hang the teaball inside the pot. Fill with water enough to just cover the vegetables. Simmer on top of the stove for about an hour, or until the hen is cooked through. Drain the water and serve the hen on a plate, surrounded by the vegetables. |