Favorite Recipes: Corn and Cornish Hen Soup

Recipe Author

Name: Jenette L.
Total Recipes: 3

Details

Title:

Corn and Cornish Hen Soup

Dish: Soups
Dish Type: Poultry
Cooking Method: Stove Top
Diet: Healthy
Difficulty: 5 / 10
Servings: 4-8 depending
Prep Time: 15 min
Cook Time: depends

Ingredients
Directions
Easy way: In a large soup pot, add 2 cornish hens, 1 large onion (roughly chopped, want large pieces), 3 whole garlic cloves, and a palmful each of peppercorns, whole coriander seeds, celery seeds. Cover with 2 large cans of chicken broth and allow to cook until the meat of the hens is fully cooked and falls off the bone easily. Remove from heat and allow to cool a little. Using a strainer over a large bowl, strain the soup into the bowl (catch all the broth!) trying to remove everything from the broth. Transfer the broth back into the original soup pot. Shred the meat from the hens and add to broth. Add about 1-2 cans of whole kernel corn to the meat and broth. Bring up to a boil, then reduce heat and cover until done. Hard way: In a large soup pot, add 1 cornish hen, 1 large onion (roughly chopped, want large pieces), 3 whole garlic cloves, and a palmful each of peppercorns, whole coriander seeds, celery seeds. Cover with water and allow to cook for about 2-3 hours over medium heat (are creating the broth). Remove hen and serve for lunch with salt, pepper and sesame oil dipping sauce. Add a fresh hen to the broth and allow to cook until the meat of the hens is fully cooked and falls off the bone easily. Remove from heat and allow to cool a little. Using a strainer over a large bowl, strain the soup into the bowl (catch all the broth!) trying to remove everything from the broth. Transfer the broth back into the original soup pot. Shred the meat from the hens and add to broth. Add about 1-2 cans of whole kernel corn to the meat and broth. Bring up to a boil, then reduce heat and cover until done.

Notes
This recipe was concocted to try to recreate a Korean dish that my husband loves. You can make it the easy way (using canned chicken broth) or the "from scratch" hard way, but they both come out the same. You can even remove the hen from the broth of either one and eat it (like a poached chicken), using the Korean mix of sesame oil with salt and a little pepper. I usually make one extra hen for my husband as a treat. Freezes well, and can be made in a large batch for those nights when you just don't want to cook.

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