Spring Game Hens In Lemon and Thyme, With Duck Fat Fried Potato Haystacks and Shiitake Cream Puree



  • 2 cornish game hens (small, these are slightly under 1 lb each)
  • 1 lemon
  • fresh thyme
  • 1 shallot (large)
  • 3 cloves garlic
  • 1 bay leaf
  • 8 ounces shitake mushrooms
  • 2 cups chicken stock
  • 1 cup heavy cream
  • 3 russet potatoes (large)
  • 1 cup duck fat
  • sea salt
  • cracked black pepper
  • alfalfa sprouts (fresh)
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    1. Then I tie ‘em both up good, fold their wings down under ‘em, douse them with EVOO, and scatter them with sea salt and cracked black pepper. I then place my dish into a 375 degree oven, and roast for the next hour.
    2. My “yard” was going to be composed of a rich mushroom cream sauce. I purchased some beautiful shitake mushrooms, and along with some thyme, shallot, and garlic I had all the earthiness I needed.
    3. These are just beautiful — meaty, firm-fleshed, and hearty.
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