Spark Recipe: Cornish Comforts

by Laura Kurella

Mom’s Marvelous Chicken Vegetable Soup(Adapted)

2 quarts low sodium chicken broth 2 to 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 fl at 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

Approximate servings per recipe: 8 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.

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

Approximate servings per recipe: 8 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.

Laura Kurella is an award-winning food columnist, recipe developer, and home cook who loves life in Michigan. She welcomes your comments at laurakurella@yahoo.com.