Got some nice hens a couple of weeks ago during the opening season. I have always had them cooked down in a stew, but was thinking of trying something different. Anyone ever tried pan frying the breast and legs in a little olive oil wrapped in bacon with slice of dill pickle and onion? Do not know if they would be too tuff or not? Even considered soaking in vinegar prior to frying to break the meat down some.
How about this, when you cook em, give me a holler and I’ll help you out and let you know if they’re tough or not.
Every piece of tail you turn down is a piece of tail you didn’t get.
xHCFKx
marsh hens -
most important - skin them, dont pluck them!
cut them in half after skinning. we always did a breast half, and thigh- drumstick half.
parboil hens for several minutes in salted water with white vinegar in it, then drain. this takes out the blood and removes the fishy taste.
s&p and flour them, then brown in oil or butter and remove.
sautee a lot of sweet onions and mushrooms(optional)
put birds back in skillet and cover with onions
add some beef stock or beef broth, cover and cook for a while.
remove birds and add flour and water to make a gravy. dont forget to taste the gravy for seaoning
we always served the birds over rice and covered it all in the good onion gravy. done this way marsh hens are absolutely wonderful!
recipe from a friend who knows how to cook!
miss’n fish’n
212 SEAHUNT
I’ve always found “potting them down” for several hours on low heat works well. Just cover and let them cook real slow before thickening. Penny is right in that swamp chickens are marvelous if they’re cleaned and prepared the right way.
Penfishn, thanks for the input. This is the same way my grandmother used to cook them. Mud chicken stew it is. Thanks.
cant take credit for the recipe though…its one of Hoppys that he had shared with me…havent tried it myself but will soon…
miss’n fish’n
212 SEAHUNT
nothing like some mouth-watering recipes to get me excited for another marsh hen season!
in talking with people over the last couple years, many folks have suggested putting the cleaned birds overnight in ice/brine water-- sounds like penny’s/hoppy’s method might be quicker and more effective.
i think i will have to try a couple things mentioned here, maybe a hybrid of hoppy’s preparation and contender’s dill pickle, bacon and onion idea!
rap- i owe you one (technically, 110)… let’s get after 'em soon. i’ll push, you shoot.