Name: Smothered Marsh Hens
Yield: Serves 4
Cuisine: United States
Ingredients: 4 marsh hens, skinned; 1 cup unbleached (all-purpose) flour salt and freshly ground black pepper to taste; 4 tablespoons unsalted butter; 2 medium Vidalia, red, or other sweet onions, sliced; 2 cups chicken stock or water; 1 bouquet garni: several parsley and thyme sprigs tied in cheesecloth with a bay leaf and a celery rib

Preparation info

Serves
4

Difficulty
Easy

Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

About

In her foreword to the University of South Carolina’s 1976 facsimile edition of Two Hundred Years of Charleston Cooking, Elizabeth Hamilton nonchalantly noted: “This fishy bird presents a problem, but cooked properly and served on points of toast with broiled mushrooms and cheney briar it is enough to set the most fastidious of gourmets talking for years. If you can’t find cheney briar, fresh asparagus will do.”

If you are not a Sandlapper, you’ve probably never heard of mars