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Hen Soup
Submitted by Jillian on June 4, 2009 – 2:12 pmNo Comment
Last night’s dinner of game hen was a great success. They were tender and juicy and crisp of skin. I was careful to eat only a little of mine, so as to have enough to make soup today. I placed the tiny carcass in the medium Le Creuset and covered it with water. I boiled and boiled and the liquid, reduced to a mere quarter cup is now concentrated, savory and rich stock. I added more water and a blasphemous boullion cube, seasoned and strained the soon-to-be soup. I’ve chopped a leak and two smallish carrots which I will cook in the broth for 30 minutes. It will make a second very pleasing supper from the noble little bird.
