Fricassee of Game Hen with Creamy Leeks and Vadoum

Ingredients

• 2 tablespoons vegetable oil
• 6 cups cold water
• 1 medium carrot, finely chopped
• 1 celery rib, finely chopped
• 2 garlic cloves, crushed
• 3 large thyme sprigs
• 1 whole clove
• + 8 more ingredients
• • 1 Turkish or ½ California bay leaf
  • ¹/₈ teaspoon black peppercorns
  • 3 Cornish hens, quartered, backbones and wing tips removed with kitchen shears
  • 2 tablespoons vegetable oil
  • 6 leeks (about 3 pounds), greens reserved for stock
  • ½ cup dry white wine
  • ²/₃ cup heavy cream
  • ¼ cup vadouvan

1. Make stock: Heat oil in a heavy medium pot over medium-high heat until it shimmers. Cook backbones and wing tips until well browned on all sides. Add water and bring to a boil, skimming froth occasionally. Add remaining ingredients and boil, uncovered, 30 minutes. Strain through a fine-mes...

View full recipe at SpringPad