I had an earlier post about braising chicken in milk, when I tried the recipe using chicken pieces since that gave me something more like a single serving. Flavor was great, but I thought that for something a bit scaled down, but more in keeping with the original recipe, I would try this with a Cornish hen and see how that worked. One of the advantages of these little birds is that they are more in keeping with Jamie Oliver’s recipe, rather than the chicken parts that I tried originally. This might be a way to keep with the spirit of the original recipe, but scale it down to something closer to single-serving size. While this is a recipe that might do well on second runs, I really don’t want as much as whole chicken would make.
Well, the weather has turned to fall with blowing leaves, and chilly temperatures so this seems an excellent time to try this again…and my grocery shopping provided me with a lovely price on a pair of (frozen) Cornish hens–about 1 to 1-1/4 pounds each.
A Cornish hen–either male or female regardless of calling it a “hen”–is a special breed of chicken (in the USA sometimes also called a poussin, though that is really French for a very young, small chicken that is usually about a pound in weight). Since my supermarket does not offer poussins, but does have the Cornish hen (which is a young, hybrid chicken–of Rock Cornish with some other breed–not over 2 pounds by USDA specifications) that’s what I’ll use; I was fortunate enough to find some hens that were just about a pound or a pound and a quarter each.
While browsing some of my favorite blogs, I found a discussion of Jamie Oliver’s recipe–where an oversight of lid on instead of off for part of the time was compared to the bird braised in an open pot. This made me think of the French chicken in a pot that I had cook recently–one of the things that was impressive about that was how the flavors seemed to permeate the meat itself. I decided to try this with the lid on for part of the time just for that reason. (I do have two Cornish hens–so maybe I need to do the same here–one each way!
One of the things I discovered when doing the chicken parts was that just because you are using 1 pound of chicken instead of 4 pounds, you might not want to just take a quarter of the seasoning ingredients–the flavor was good, but perhaps a bit on the wimpy side; so I have to find a way to optimize that when cutting the recipe to single-serving size. I decided that this time, I will make up the seasonings and milk as if I were doing the large chicken (in the 2 cups of milk). I thought I’d simmer the seasonings in the milk and taste to see what that was like, cool it and add what seemed appropriate for the size of my bird and my pot.
The petit brasier was a no go–too big around–so I used my 4-quart All-Clad pot as being the closest thing to a “small” dutch oven. The whole stick of butter was obviously not necessary so I used just enough (about 2 tablespoons) with the olive oil (about 2 tablespoons as well) to brown the hen. (One thing I did discover is that the skin on a Cornish hen is much more fragile and has much less fat under it than does a more mature chicken.) Just the smell of the hen browning in the butter and the olive oil is fabulous!
There was not much fat in the cavity either so I returned about half of the butter/olive oil mixture to the pot with the chicken. Giblets were mostly not included–just the neck, but I browned that and included it in the braising pot for extra flavor.
So here’s my bird, browned, and ready to go back into the pot to braise with the seasoned milk. (Next time I’m doing a Cornish hen or poussin, I think that I’ll try using just half the milk with half to three-quarters of seasonings even though these birds are only about a quarter the weight of the chicken called for in the original recipe.)
After steeping the other seasonings in the warm milk, and then letting it cool a bit, I tasted it–very lemony and sage-y, but not much garlic or cinnamon yet; (that came out later in the braising process). I divided the milk and the other seasonings in about half since that looked like about the right amount of liquid (the eyeball test!!). It took about 1 cup of milk (and I added half the solids) so the rest went into the freezer for a repeat, or perhaps just to braise some chicken thighs or poach some breasts. ( I did put the cinnamon into the braising pot with this bird).
Since it was a smaller bird and the braising liquid was already warm, I reduced the oven temperature to 325 ° F since I wanted enough braising time to let the flavors actually get into the meat (as it did in the French chicken in a pot). I decided to go with lid-on for about 30 or 35 minutes and see how it looked then, and finish the braising with the lid off so that the liquids reduced more.
After another 30 minutes in the oven with the lid off, the sauce has reduced some and it looks falling-off-the-bone tender.
Somewhere along the way, all those unlikely, highly individual, and potent seasonings have turned into a complex, earthy taste and aroma.
I’m ready to eat!
Admittedly this does not look like it’s going to be a dish that lends itself to elegant presentation, but it’s certainly a keeper for comfort food. Braised in a container that could go directly to the table it would make a nice casual presentation as the skin does brown more after the lid comes off.
The pot that I used was just a bit deeper than I might have liked, but better too deep than too wide since that would need too much liquid to reduce by the time the hen was done. Unfortunately, the bird was just a bit too tall to fit into my small chef’s pan–but this was close enough. The sauce does look “curdled” but tastes wonderful! Just the thing for a damp, drizzly, autumn or winter evening!
The original recipe for a whole chicken would be great for causal company–this is definitely a keeper! I had this with basmati rice, roasted baby carrots and baby zucchini. Sautéed spinach, or maybe broccoli raab would be good too. I think that the slight bitterness of the broccoli raab would be a great contrast to the way that these seasonings meld into a very earthy background to the chicken.
A son goût!
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I recently braised two Cornish hens, each of them split. In the end, the dark meat was delicious and moist. But the breast was much too dry and tough. So here is what I think I’ll do next time…just put the breasts into the braising liquid toward the end of cooking time. What do you think of that idea? I do know that ducks are often taken apart for the same reason, and that’s what gave me the idea.
I think that sounds like a great idea! I really think that most poultry should be taken apart before cooking because of the differences in temperatures needed for the “light” and the dark meat. I think that this is especially true of chicken and turkey. I’ve not found doing a whole duck o have quite the same kinds of problems. Thanks for sharing that with me.
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