Kurella's Kitchen: Cornish comfort - Sturgis Journal
They say necessity is the mother of invention. Most cooks have been in a situation where they need to substitute an ingredient to make due.
Flying by the seat of our pants, as my mother would call it, the need (or desire) to improvise with ingredients can be a catalyst for creativity that leads you to a better taste.
Such was the case for me on a day I began to crave a bowl of my mother's homemade chicken soup.
As I walked into the local market to gather my ingredients, my eye caught a sign that read, "Cornish Hens, $1.99 each."
I thought to myself, "How different could they be from regular chicken?" So, into my cart they went.
Cooking the soup later that day, I could tell there was something different about it. The aroma was more intense, more earthy and meatier. It was making my mouth water.
"My goodness!" This soup smells just like my mother's, when I was a kid!"
Feeling cradled in the comfort of the warm and inviting aroma blanketing the room, my mind couldn't help but float back to ponder the many joyful childhood memories I am fortunate to have of eating bowls of my mother's soup.
Bringing that first spoonful up to my lips, I prayed it would taste just as good.
It felt like I was slipping back further into childhood with every spoonful I ate. I could feel the adult stresses take leave, allowing my mind to drift over memories of simpler days.
It is truly amazing what changing just one ingredient can do, and I (personally) think Cornish hens possess this special flavor power because they were developed in the 1950s, and unlike other poultry, haven't changed much since.
Crossing a standard Cornish chicken with a White Plymouth Rock hen and a Malayan fighting cock, a Rock Cornish game hen matures quickly and develop a particularly large breast and fatty skin.
This, when combined with its young age and petite size, give Cornish hens a unique flavor and texture that bigger, older chickens do not possess.
Offering a delicate, sweet chicken flavor, and tender, fall-off-the-bone meat that practically melts in your mouth, it's hard to go wrong when you start with a Cornish hen.
Here are two easy ways to wrap yourself in the comfort of Cornish. Enjoy!
Email Laurakurella@yahoo.com. Read Laura Kurella's blog, "Kurella's Kitchen Encounters," at www.sturgisjournal.com.
Mom's marvelous chicken vegetable soup (adapted)
2 quarts low sodium chicken broth
2 or 3 Cornish game hens (or 1 whole fryer)
1 large sweet onion
1 turnip
2 small parsnips
6 ounce can tomato paste
6 leafy stalks celery hearts
1 bundle flat leaf Italian parsley
4 whole cloves
4 whole black peppercorns
2 bay leaves
2 small cloves garlic, peeled
1 pound carrots, peeled and cubed
3 Idaho russet potatoes, peeled and cubed
1/2 gram saffron
1 bag thin egg noodles
In a large stockpot, heat broth to boiling. Add chicken, onion, turnip, parsnips, celery, parsley, cloves, peppercorns, bay leaves, garlic. Bring to a boil and simmer for one hour. Remove from heat. Carefully remove all solids from the pan then strain the liquid. Return strained liquid to pot and bring to a boil. Reduce to a simmer and add saffron and the cubed potatoes and carrots. Simmer for 20 minutes. Meanwhile, prepare the egg noodles according to package directions and clean chicken meat from bones, if desired, reserving meat. Finish straining remaining solids, pressing through a large strainer. Add strained liquid to the pot and discard strainer contents or reserve for other use. (Sometimes I puree the parsnip, turnip, onion, celery and garlic and return it to the soup pot.) Once the carrots and potatoes are tender, the soup is ready to serve. To serve, place some prepared noodles in the bottom of a soup bowl, add some pieces of chicken meat then ladle with soup and vegetables from the pot. Approximate servings per recipe: 8.
Heavenly rosemary & garlic cornish game hens
4 Cornish game hens
salt and pepper to taste
1 lemon, quartered
4 sprigs fresh rosemary
3 tablespoons olive oil, divided use
24 cloves garlic
1/3 cup white wine
1/3 cup low-sodium chicken broth
4 sprigs fresh rosemary, for garnish
Preheat the oven to 450 degrees. Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper then place 1 lemon wedge and 1 sprig rosemary in the cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in a preheated oven for 25 minutes. Reduce oven temperature to 350 degrees. In a mixing bowl, whisk together wine, chicken broth and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden-brown and juices run clear. Baste with pan juices every 10 minutes. Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, if desired, and serve. Approximate servings per recipe: 4.
Cornish hen cooking tips
1. Thaw in the refrigerator overnight before cooking.
2. After cooking, tent with foil and let rest for 10 minutes before serving.
3. For crispy skin, apply butter, oil, or a glaze to the skin, basting every 15 minutes or so while roasting.
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