Cornish hen, curried rice and béchamel leeks

2021-02-26

I occasionally buy these tiny baby-chickens.
They are small enough to serve two each, or just the one with a big appetite.

This is what you need for 2-4 servings:

Pic1: Cornish hen, curried rice, béchamel leeks, yams, pineapple

2021-02-26

Pic2-4: béchamel leek

Cut and rinse leeks. Use mostly white parts, discard dark green.
Braise to desired tenderness. (Pic2)
Drain excess liquid and reserve.
Optional: use this leek broth to make béchamel sauce.
Add béchamel sauce to taste, 1-2 cups. (Pic3)
Optional: add melting cheese.
Keep warm until meal time.

Pic5-7: curry rice

Optional: sauté the raw rice to desired darkness of brown.
Add seasoning as desired. (here: curry powder)
Add water as per instructions on package.
Bring to a boil. Reduce heat and cover.
Simmer for the time recommended on the package, until most of the liquid has been absorbed.
If heat is low enough, it should not be necessary to stir the rice while cooking.

Pic8-10: béchamel rice

Optional: Stir in béchamel sauce to taste (1-2 cups) for a 'creamy' curry sauce.
Keep warm until meal time.

Pic11-13: Cornish hens

Preheat the oven @ 350 ºF.
Spatchcok the hens for quicker cooking. (Pic11)
Season to taste.
Bake for 30-45 minutes @ 350 ºF. to desired doneness.
Don't overcook. The transition from goldilocks ideal to overly dry takes only a few minutes.
The legs and wings should part easily, and still be juicy.

Pic14-16: meal #1 served

Pic17-19: meal #2 served