I AM THE FORCE

In an effort to continue non-dessert recipe diversification, I have to share this old Norwegian recipe by Suzanne Taylor. Even though it's not dessert, the payoff is similar. Make with squash or sweet potatoes or mashed potatoes.

FAIR NORWAY POT ROASTED SQUAB CHICKENS

2-3 cornish hens -- 1 cup chicken stock
salt and pepper -- 1/2 cup sour cream
butter -- 1/2 cup sweet cream
------------------------------------------------
Wash and dry the thawed cornish hens well, salt and pepper the insides, put a big lump of butter (size of walnut) in a Le Creuset pot, on top of the stove and put the trussed chicken in whole, browning them well on all sides. Add a scant cup of chicken stock, put the lid on the pot, and simmer over low heat for about forty-five minutes or until tender when pierced by fork. Remove the chickens to a platter, discard the string, and keep them warm. Reduce the stock in the pot by half, add half a cup of sour cream and half a cup of sweet cream, and let come to a boil. Serve with the birds separately. Cranberry or currant jelly goes well with this.