Advertisement
4
servingsEasy
By Jean-Georges Vongerichten and Mark Bittman
Published 1998
It’s not clear which part of the recipe is the star here: the meltingly tender onion compote, which should cook for at least 30 minutes, or the exotically seasoned bird. You can use Cornish hen, poussin, or squab. Cornish hens are the largest of the three birds, but squab are the richest. The only adjustment you’ll need to make is in cooking time; squab should be broiled for 6 minutes (for rare squab) to 10 minutes (for medium-to-well-done squab); poussin for about 9 minutes, Cornish hens f