How to make it

  • Heat the broth, champagne, truffle juice, leek, celery, carrot, garlic and thyme in an oven-safe 4-quart saucepot over high heat. Add the hen. Season as desired. Heat to a boil. Place the pot in the oven.
  • Bake at 350°F. for 45 minutes* or until the hen is cooked through. Remove the hen and keep warm.
  • Place the broth mixture in an electric blender container or food processor work bowl. Cover and blend until smooth. Pour the broth mixture through fine mesh strainer into the saucepot. Cook over high heat until the mixture is reduced slightly.
  • Add the artichokes, potatoes, green onions and roasted garlic to the saucepot. Stir in the butter.
  • Cut the hen in half and place each half in 1 deep bowl. Spoon vegetables and sauce over hens.
  • TIP: * The internal temperature of the hen should be 180dF.

Reviews & Comments 1

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    " It was excellent "
    cheryilyn ate it and said...
    This sounds wonderful thanks.
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