Second Spin, Country 75: Iceland [International Food]

goose

🥗Healthier: chicken

💰Cheaper: duck

Chicken is more widely available and less fatty than goose.

red currants

🥗Healthier: cranberries

💰Cheaper: frozen mixed berries

Cranberries provide a similar tartness and are easier to find.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Grape juice mimics the flavor without alcohol.

Remove the breasts from the Cornish game hens, leaving the bones attached to the carcasses. Discard the skin.

Chop the carcasses and heat the olive oil in an 8-quart saucepan over medium-high heat. Cook the carcasses until browned, about 6 to 8 minutes.

Add the carrot and cook until soft, about 5 to 7 minutes.

Add the chicken stock, dried blueberries, fresh blueberries, thyme, and bay leaves. Bring to a boil, then reduce the heat to medium-high and strain the stock, returning it to the pan.

Simmer the stock until reduced to one cup, about 20 to 22 minutes.

In a 1-quart saucepan, pour the heavy cream and simmer until reduced by half, about 8 to 10 minutes. Whisk the cream into the stock and remove it from heat. Whisk in 2 tablespoons of butter, salt, and pepper, and keep warm.

Season the reserved breasts with salt and pepper. Melt the remaining butter in a 12-inch skillet over medium-high heat and cook the breasts, flipping once, until browned and the thermometer inserted into the thickest part reads 130°F, about 3 to 4 minutes. Slice the breasts.

In an 8-quart saucepan, melt the butter over medium-high heat. Add the red onion and cook until soft, about 5 to 7 minutes.

Add the blueberries, jam, vinegar, cinnamon, ginger, cabbage, apple, salt, pepper, and a quarter cup of water. Bring to a boil, then reduce the heat to medium and cook covered until the cabbage is tender, about one hour.

Fill a 6-quart saucepan with water, add the potatoes, and boil until tender, about 12 to 15 minutes. Drain the potatoes, let cool, then peel.

In a saucepan, add the sugar and 2 tablespoons of water, simmering over medium-high until the syrup is golden, about 6 to 8 minutes. Stir in the potatoes and butter, cooking until glazed, about 5 minutes.

Scoop servings of the cabbage, plate servings of the potatoes, plate the sliced breasts, and spoon the sauce over the breasts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens