Chef McClelland's Pot-au-Feu of Poussin
INGREDIENTS
•
shallots, minced
•
1/4 cup port
•
1 cup chicken broth
•
One 750-ml bottle Pinot Noir
•
1 bouquet garni (see below)
•
3 whole black peppercorns
•
3 Cornish game hens, washed and patted dry, legs trussed
•
2 leeks, washed and cut into thirds
•
12 carrots, peeled and cut into chunks
•
12 turnips, peeled and cut into chunks
•
12 fingerling potatoes
•
3 celery stalks, cut into thirds
•
12 pearl onions
•
1 pound grade A foie gras
•
1 tablespoon minced fresh flat-leaf parsley
•
1 tablespoon fresh thyme leaves
•
1 tablespoon minced fresh sage
•
Salt and freshly ground black pepper
Comments & Reviews
Just A Pinch Sweepstakes