a before and after of this recipe from food & wine magazine.
i switched a few things around: parsnips instead of turnips, no chilies (not big on spicy heat in dishes), and i did not have time to get any fresh lemongrass so i used some i had dried from my garden last summer as well as half of a preserved lemon i have in my stocks.
it is quite an exotic set of tastes all in all. i definitely agree to removing the skin of the cornish hens; they still rendered quite an amount of fat. the most curious thing in the recipe is to smash the shallots, not dice or slice them.