The Perfect Poelé
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Credit: Eric Pellizzari, CEC, CCE, culinary and pastry instructor at The Culinary Institute of New York at Monroe College, New Rochelle
Sizzle, Winter 2016
From the Chef
“Cook breast with the bone in for better moisture, flavor and shape retention. Consider the use of such other aromatics as sliced ginger, other citrus peels, lemongrass, cinnamon sticks and green leek strips. Alternate herbs include lavender, oregano, sage and savory. If garlic is used, crush it, but keep the skin on. Let it sit directly in the butter. Allspice berries, juniper berries and star anise can be treated similarly. Use TLC in basting. Baste at least once per minute throughout cooking time. It is easier to underbaste than to overbaste.”
1 Cornish hen breast
Salt and pepper to taste
3 T. butter
1 strip orange peel 1-inch wide by 4-inches long
2 sprigs thyme
1 sprig rosemary
1 bay leaf
1. Prepare mise en place featuring a Cornish hen breast, salt, pepper, butter, orange peel, thyme, rosemary and bay leaf.
2. Tie together bouquet of herbs with string.
3. Heat butter in pan on moderate heat until butter begins to froth and just starts to caramelize. Season cornish hen liberally with salt and pepper; add to pan.
4. With frothed butter, baste Cornish hen skinside down, keeping bouquet on top of meat. Cook for a few minutes until skin begins to brown and crisp.
5. Flip Cornish hen over; repeat, skin-side up. With bouquet on top, continue to baste until hen is completely cooked—about 6 more minutes on moderate heat.
6. Remove hen from pan; let rest for 2 minutes before removing bones with knife before serving.
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