Guinea Hen Confit and Dumplings with Poached Egg | James Beard Foundation
Joseph Lenn’s ultra-rich riff on classic chicken and dumplings employs the French method of confit. The technique isn’t difficult, but it does take time: the process must be started two or three...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesbeard.org.
Ingredients
- 2 guinea hen leg quarters
- 1/2 cup salt
- 2 tablespoons sugar
- Leaves from 10 sprigs thyme
- 4 cups chicken fat or duck fat, warmed to its liquid state
- 4 eggs in their shells for poaching
- 2 medium (1 pound) Idaho potatoes, peeled
- 2 eggs
- 2 tablespoons salt
- 1 cup flour
- 2 quarts plus 1 cup chicken stock
- 1 tablespoon chicken or duck fat
- 1 tablespoon chopped chives
- Salt and black pepper to taste
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