I’m not sure WHAT to do about Three French Hens, because frankly, I’m still a little bummed that I can’t grow chickens in my backyard.
See, I recently moved and I thought even though I still technically live in the city, maybe I could have chickens. I wanted three chickens, and I was going to name them Shirley, Goodness and Mercy.
They’d eat bugs and lay eggs, and I could live my Green Acres fantasy in style, but alas, it was not to be.
This reminds me a funny story about Andre.
A few weeks ago my heat went out, and the only place I had to stay was with a good-looking gentleman friend upon whom I once harbored an epic schoolgirl crush. Was Andre fazed? Mais non. Not even a little.
Later that day I told him I’d purchased a copy of The Complete Robuchon by the legendary French chef Joel Robuchon.
Andre lost. his. MIND.
“Why you needs zat book?! You no needs zat book! *I* cooks for you! *I* brings you my recipes!” and on and on and on (did you know the French were an emotional people? It’s true!) until I rued the day I’d mentioned bringing another man’s cookbook into my home.
So, in the theme of “it’s not cheating if you don’t get caught” I present unto you three French hen recipes popular at Château Gâteau.
All are best prepared in a Le Crueset French Oven.
I like the oval one better than the round; it’s prettier.