This will work well with a chicken if you do not have a hen. The leftover broth is excellent in stocks and stews.
- 4 lb whole hen cleaned, giblets separated, skinned and trussed
- 1 large head garlic sliced in half
- 1 large carrot cut into chunks
- 2 ribs celery cut into chunks
- 1 medium onion cut into chunks
- 4 sprigs fresh oregano
- 4 sprigs fresh marjoram
- 1 tbsp black peppercorns
- 1 tbsp juniper berries
- 4 cups chicken stock
- 2 cups dry white wine
- 1 cup cream
In a large stock pot melt a tablespoon of bacon fat or oil over medium low heat. Saute onion until golden, then add carrot and celery. Saute vegetables until softened then add everything else but the cream and hen. Bring stock to a boil then cover and simmer 10 minutes. Add hen and place in an oven at 325 degrees. Braise bird, flipping once and basting with pan juices until cooked, about 2-3 hours. Remove bird from sauce and let rest 30 minutes before slicing. Meanwhile strain broth and reserve two cups. Use the rest of the sauce as stock in other recipes. Bring reserved two cups to a boil then add cream and simmer until it begins to thicken and coat a spoon. Sauce should still be very thin. Serve meat sliced drizzled with sauce.