Grilled Cornish Hens
INGREDIENTS:
Jim Vorheis 3 tb Dried Oaxacan or Mexican
2 1/2 lb large chicken pieces, -oregano, stems removed
-with the skin attached And roughly crumbled
2 Garlic cloves, peeled 2 tb Additional chicken broth
1 sm White onion, roughly sliced 1/2 ts Sea salt (or to taste)
1 c Reduced chicken broth Melted chicken fat or
12 Additional garlic cloves, -oil for broiling
-peeled and minced
Jim Vorheis 3 tb Dried Oaxacan or Mexican
2 1/2 lb large chicken pieces, -oregano, stems removed
-with the skin attached And roughly crumbled
2 Garlic cloves, peeled 2 tb Additional chicken broth
1 sm White onion, roughly sliced 1/2 ts Sea salt (or to taste)
1 c Reduced chicken broth Melted chicken fat or
12 Additional garlic cloves, -oil for broiling
-peeled and minced
Put the chicken pieces into a saute pan in one layer. Add the whole garlic cloves, onion, and 1 cup chicken broth and cook, covered, over medium heat, turning the pieces over from time to time, until the broth has completely reduced and the chicken is tender -
about 25 minutes.
Crush the minced garlic into a mortar with the oregano, 2 tablespoons broth, and salt and work to a rough paste (or put it all into a blender jar and blend very briefly). Spread the paste over the chicken pieces, turning them so they ar evenly covered; return to the pan and cover. Set aside to season for 2 hours. Heat a broiler or grill and brown lightly, brushing with a little melted chicken fat if necessary.
The Art of Mexican Cooking From the collection of Jim Vorheis
about 25 minutes.
Crush the minced garlic into a mortar with the oregano, 2 tablespoons broth, and salt and work to a rough paste (or put it all into a blender jar and blend very briefly). Spread the paste over the chicken pieces, turning them so they ar evenly covered; return to the pan and cover. Set aside to season for 2 hours. Heat a broiler or grill and brown lightly, brushing with a little melted chicken fat if necessary.
The Art of Mexican Cooking From the collection of Jim Vorheis