3 cups (½-inch) diced scrubbed carrots (5 medium)
1 tablespoon minced garlic (3 cloves)
1 tablespoon chopped fresh tarragon leaves
¼ cup Wondra flour
¾ cup cream sherry, divided use
7 cups very good hen inventory, if possible selfmade
One (2-by-3-inch) piece of Italian Parmesan rind
10-ounce package deal frozen peas
1 cup frozen complete pearl onions
¼ cup minced new parsley
Heat your oven to 350 levels.
Position the hen on a sheet pan, pores and skin aspect up. Rub the skin with olive oil, and time generously with salt and pepper. Roast for 35 minutes, right until a thermometer registers 130 to 140 degrees. Established aside right until awesome plenty of to cope with. Clear away and discard the skin and bones and slash the hen in 1-inch dice. Established apart.
Meanwhile, melt the butter in a medium weighty-bottomed pot or Dutch oven, these as Le Creuset, around medium heat. Add the leeks, fennel and carrots, and sauté above medium-large heat for 10 minutes, stirring often, until the leeks are tender but not browned.
Stir in the garlic and tarragon and prepare dinner for 1 minute. Sprinkle on the flour and cook, stirring frequently, for 2 minutes. Add ½ cup of the sherry, the hen stock, 4 teaspoons salt, 1½ teaspoons pepper and the Parmesan rind. Convey to a boil, decrease the warmth and simmer, partly included, for 20 minutes.
Insert the hen, peas and onions and simmer uncovered for 5 minutes. Remove from warmth. Clear away the Parmesan rind and incorporate the remaining ¼ cup sherry and the parsley.