Grilled Cornish hen that will melt in your mouth

Another whole chicken recipe that I like to make may not be a chicken at all. Well I’m sure it is, but they are certainly priced differently. A Cornish game hen is a wonderful single serving meal. And if done right, it can be much tastier than your average chicken. There’s something about young age and small size that makes meat so much more flavorful. I’m sure it really is a chicken with a fancy name. I only know how to cook; I leave the naming to grocery stores.

Whatever you want to call them, Chorizo ​​and Cornbread Stuffed Cornish Hens are a meal for the ages. It’s like a super miniature Thanksgiving. My favorite part of this meal is that a little goes a long way. Although game chickens can be a bit pricey, it’s an unspoken rule that there’s only one per person. So, you don’t have to buy a lot of ingredients to make the filling. Each bird is filled with approximately 1 cup of the stuffing mix.

Game Hens Stuffed with Chorizo ​​and Corn Bread

If you can’t find game chickens, just collect some small chickens. Well, you know what I mean. For game chickens I make one per person, if you are going to buy regular chickens you might want ½ chicken per person. After grabbing the chickens, get a box of cornbread mix, a package of chorizo ​​(1 pound), a red onion, some garlic, and a jalapeno pepper, a can of chicken broth, a couple of lemons and a little olive oil. Salt and pepper are essential. Be sure to grab some if your closet is empty.

To make the filling, prepare the cornbread as directed. After it’s done, you can set it aside to cool. Next, we brown the chorizo ​​in a pan with 1 chopped onion and 4 minced garlic cloves. Be sure to keep the sausage pieces relatively small and don’t worry about draining the fat. After the sausage is almost completely cooked, chop the jalapeno pepper and place it in the mixture. You will want to add a little salt and pepper at this point. While that is finishing, crumble your cornbread into a bowl. When the sausage mixture is ready, pour it directly into the stuffing mixture and stir. When cool enough to the touch, add about ½ can of chicken broth. We want this mixture to be moist, like you’re making meatballs.

Let it cool down and put it in the fridge for about an hour. When stuffing anything, you want to make sure you don’t contaminate your food. Putting hot stuffing on a bird can cause bacteria to settle. Make sure the stuffing is cool before putting it in the birds. When you’re ready to stuff, simply roll into a ball, about the size of a baseball, and fill the internal cavity of the bird. I wouldn’t worry about this stuffing falling out, we’re not going to be twisting and turning the birds a lot. Rub your birds with salt, pepper, and a little olive oil.

Cut your grill to medium heat and get your birds out. Lay them breast side down for about 10 minutes just to get a good color. When you flip them over, cut the grill to medium-low heat and close the lid. These should cook for about an hour straight. If you think the grill is too hot, you can always check them. Otherwise, let them cook. To serve, just squeeze some lemon juice on the birds and dig in!