Roasted Cornish Hens with Chorizo Cornbread Stuffing

Name: Roasted Cornish Hens with Chorizo Cornbread Stuffing
Prep time: 9 h 15 min
Cook time: 9 h 15 min
Total time: 9 h 15 min
Yield: 4
Cuisine: Southern
Ingredients: 2 Tbsps achiote paste; 118 milliliters ancho chile powder; 1 teaspoon freshly ground black pepper; 1 medium carrot, finely chopped; 1 celery stalk, finely chopped; 473 milliliters coarsely crumbled cornbread; 1 kgs Cornish hens or poussins (about each); 59 milliliters dry white wine; 59 milliliters chopped fresh cilantro; 2 large cloves garlic, roughly chopped; 3 cloves garlic, finely chopped; 3 cloves garlic, very finely chopped; 454 grams ground beef chuck; 1 teaspoon ground canela (Mexican cinnamon) or 1/2 teaspoon ground cinnamon; 1 teaspoons ground cloves; 1 teaspoons ground cumin; 454 grams ground pork; 118 milliliters freshly squeezed lime juice; 118 milliliters chicken stock (low-sodium store-bought is fine); 59 milliliters olive oil; 118 milliliters freshly squeezed orange juice; 2 Tbsps crushed dried oregano (preferably Mexican); 2 teaspoons dried whole oregano (preferably Mexican) or dried marjoram; 1 Tbsp salt; 1 teaspoon ground star anise; 1 teaspoon sugar; 1 medium white onion, finely chopped; 59 milliliters white wine vinegar

Roasted Cornish Hens with Chorizo Cornbread Stuffing

The recipe Roasted Cornish Hens with Chorizo Cornbread Stuffing is ready in roughly 9 hours and 15 minutes and is definitely an outstanding dairy free option for lovers of Southern food. This main course has 1947 calories, 111g of protein, and 124g of fat per serving. This recipe serves 4. This recipe covers 67% of your daily requirements of vitamins and minerals. It is perfect for Thanksgiving. If you have ground canelan or, orange juice, pepper, and a few other ingredients on hand, you can make it. If you like this recipe, you might also like recipes such as Cornish Hens With Rice Stuffing, Cornish Hens with Rice Stuffing, and Cornish Hens with Cranberry Stuffing.

Instructions

For the Cornish hens: The night before you plan to cook, rub the chickens all over with Aaron's Achiote Paste (underneath the skin, on the skin, inside the cavities).

Ingredients you will need

Annatto Paste

Cornish Hens

Chicken

Dry Seasoning Rub

Let them marinate, covered, overnight in the refrigerator.

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Heat a large skillet over medium heat. Cook Aaron's Chorizo, breaking it up with a spoon and stirring occasionally as it cooks, until it begins to brown, about 5 minutes.

Ingredients you will need

Chorizo

Equipment you will use

Frying Pan

Add the garlic, carrots, celery and onions and cook, stirring occasionally, until the vegetables have browned, about 10 minutes.

Ingredients you will need

Vegetable

Carrot

Celery

Garlic

Onion

Add the cornbread and cilantro. Gradually stir in enough of the stock so that the stuffing is not too dry but at the same time not too wet. Stir gently and well.

Ingredients you will need

Cornbread

Cilantro

Stuffing

Stock

Divide the stuffing equally and spoon into the cavity of each bird. Arrange the birds with plenty of space between them on a rack on a baking sheet or in a roasting pan. Roast the chickens until an instant-read thermometer inserted into the thickest part of the thigh reads 180 degrees F, about 40 minutes.

Ingredients you will need

Chicken

Stuffing

Equipment you will use

Baking Sheet

Roasting Pan

Kitchen Thermometer

Combine the lime juice, orange juice, olive oil, achiote paste, oregano, cumin and garlic in a blender. Puree until the mixture is the consistency of a smooth vinaigrette. Store in an airtight container in the refrigerator for up to 2 weeks.

Ingredients you will need

Annatto Paste

Orange Juice

Vinaigrette

Lime Juice

Olive Oil

Oregano

Garlic

Cumin

Equipment you will use

Blender

Put the ground beef and pork in a large bowl.

Ingredients you will need

Ground Beef

Pork

Equipment you will use

Bowl

Add the vinegar, salt and garlic, and mix well (your hands are the best tools for this job).

Ingredients you will need

Vinegar

Garlic

Salt

Sprinkle with the oregano, canela, pepper, star anise and cloves, and mix well.

Ingredients you will need

Star Anise

Oregano

Clove

Pepper

Add the wine and sugar and mix well.

Ingredients you will need

Sugar

Wine

Bring 1 cup water to a boil in a small saucepan.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Put the chile powder in a small bowl, pour in the boiling water and stir well to make a paste.

Ingredients you will need

Chili Powder

Water

Equipment you will use

Bowl

Let it cool to room temperature. Work the paste into the meat with your fingers until it's well incorporated. Cover and refrigerate overnight before you use it. Store in 2-ounce portions in zip-top bags in the refrigerator for up to a week, or freeze for up to 3 months.

Ingredients you will need

Meat

Equipment

Ingredients

Servings:

2Tbsps

achiote paste 118milliliters

ancho chile powder 1teaspoon

freshly ground black pepper 1medium

carrot, finely chopped 1

celery stalk, finely chopped 473milliliters

coarsely crumbled cornbread 1kgs

Cornish hens or poussins (about each)59milliliters

dry white wine 59milliliters

chopped fresh cilantro 2large cloves

garlic, roughly chopped 3cloves

garlic, finely chopped 3cloves

garlic, very finely chopped 454grams

ground beef chuck 1teaspoon

ground canela (Mexican cinnamon) or 1/2 teaspoon ground cinnamon 1teaspoons

ground cloves 1teaspoons

ground cumin 454grams

ground pork 118milliliters

freshly squeezed lime juice 118milliliters

chicken stock (low-sodium store-bought is fine)59milliliters

olive oil 118milliliters

freshly squeezed orange juice 2Tbsps

crushed dried oregano (preferably Mexican)2teaspoons

dried whole oregano (preferably Mexican) or dried marjoram 1Tbsp

salt 1teaspoon

ground star anise 1teaspoon

sugar 1medium

white onion, finely chopped 59milliliters

white wine vinegar

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are great choices for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try J.J. Prum Graacher Himmelreich Kabinett Riesling. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 22 dollars per bottle.