Poached Cornish Hen With Zucchini And Carrot Spaghe

Name: Poached Cornish Hen With Zucchini And Carrot Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 quarts chicken stock; 1 carrot (roughly chopped); 1 celery stick (roughly chopped); 1 onion (roughly chopped); 2 sprigs of thyme; 1 bay leaf; 1/2 head of garlic, crushed; 4 Cornish Game Hens, about 1 pound each; 1 carrot (thinly sliced on the Japanese mandolin to make spaghetti); 2 zucchini (thinly sliced on the Japanese mandolin to make spaghetti); 2 yellow squash (thinly sliced on the Japanese mandolin to make spaghetti); 1/4 bunch of tarragon (leaves picked); olive oil to drizzle

Servings: persons

4 quarts chicken stock
1 carrot (roughly chopped)
1 celery stick (roughly chopped)
1 onion (roughly chopped)
2 sprigs of thyme
1 bay leaf
1/2 head of garlic, crushed
4 Cornish Game Hens, about 1 pound each
1 carrot (thinly sliced on the Japanese mandolin to make spaghetti)
2 zucchini (thinly sliced on the Japanese mandolin to make spaghetti)
2 yellow squash (thinly sliced on the Japanese mandolin to make spaghetti)
1/4 bunch of tarragon (leaves picked)
olive oil to drizzle

1
In a large heavy based 8 quart pot place the stock carrot, onion, celery, thyme, bay leaf and garlic. Place pot of stock over medium heat and bring to a gentle simmer.
2
Using butchers twine, tie the legs of the Cornish hen together. Add hens to stock and simmer for 30-35 minutes.
3
Remove hens and allow to rest for 15 minutes and strain stock discarding all vegetables from stock. Using a ladle remove fat and impurities from stock. Return stock to heat and bring to boil. Add the thinly sliced carrots and allow to cook for 30 seconds before adding zucchini and yellow squash. Strain all vegetable and reserve stock.
4
Divide vegetables between 4 large serving bowls. Remove breasts and legs from the hens - discarding bones - place legs and breasts of hens on top of vegetables. Ladle the stock over the hens. Garnish bowls with tarragon leaves and a drizzle of olive oil. Serve and enjoy.

446

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 quarts chicken stock, 1 carrot (roughly chopped), 1 celery stick (roughly chopped), 1 onion (roughly chopped), and more.

Yes, Poached Cornish Hen With Zucchini And Carrot Spaghetti falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Poached Cornish Hen With Zucchini And Carrot Spaghetti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions