Matt in the Cascades

I cooked four hens for the four of us—but we only ate two of them the first night. I plated a half hen for each person, which was plenty with the sides I made. I used pieces of preserved lemon in the hens, and the flavor came through even better than in a full size chicken. I didn’t have any rosemary sprigs, so I just left them out. I sliced up an onion and scattered the pieces in the foil-lined roasting pan, then placed the hens on top. I distributed a bunch of heirloom carrots around the hens with the garlic (I didn’t quite have 24 cloves). To make the sauce, I used about twice the wine and chicken broth and threw in some leftover duck drippings. I like sauce. I served the hens with the carrots and boiled Yukon gold potatoes that I finished by frying in duck fat. Oh, and I had some enoki mushrooms--gave them a quick fry and garnished with those. The leftover hens were great the next day.