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Receta Spatchcocked Barbecued Cornish Hens With Chipotle Mayonnaise
by Global Cookbook

Spatchcocked Barbecued Cornish Hens With Chipotle Mayonnaise
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Ingredientes

  •     coarse salt, and freshly cracked black pepper
  • 2 Tbsp. red wine vinegar
  •     grated zest of 1/3 orange
  • 3/4 c. fresh orange, juice
  • 1 tsp grnd cumin
  • 1/4 c. fresh lime, juice
  • 1 Tbsp. tomato, paste
  • 2 lrg clv garlic
  • 1 tsp dry oregano
  • 6 x dry chipotle chili, soaked in warm water, puree or possibly 2 chipotle chili, in, adobo, from a, can, mashed
  •     Cornish Hens
  • 2 x 1 1/2 pound cornish hen, rinsed, patted dry
  •     coarse salt, and freshly cracked black pepper
  •     Chipotle Mayonnaise
  • 1 lrg egg, at room temperature
  • 1 tsp Dijon mustard
  • 1 Tbsp. lemon juice
  • 2 tsp sherry vinegar
  • 1/2 c. extra virgin olive oil
  • 1/2 c. canola oil
  • 1 x chipotle chili, in, adobo, from a, can, mashed
  •     coarse salt, and freshly cracked black pepper

Direcciones

  1. Heat all ingredients in a saucepan and reduce for 10 min.
  2. Process mix in a blender till smooth.
  3. Let cold.
  4. Set aside 1/2 c. of the glaze for basting.
  5. Yield is about 1 1/2 c. of marinade.
  6. Cornish Hens:Spatchcock the hens. With kitchen shears, cut through the flesh and bone along both sides of the backbone. Cut from the tail end to the tail end and completely remove the backbone. Open up the bird and place it on a cutting board, skin-side up. By pressing hard on the breastbone, flatten it and crush it.
  7. Put the hens in a resealable plastic bag and pour the Chipotle Marinade in.
  8. Seal the bag and marinate the hens overnight in the refrigerator.
  9. Preheat the barbecue or possibly grill to low.
  10. Remove the hens from the marinade and bring the hens to room temperature.
  11. Place them bone side down on the grill.
  12. Cover the barbecue and cook for 25 to 30 min, basting once or possibly twice.
  13. . Turn the hens over and grill for 15 to 20 min more or possibly till golden brown.
  14. Turn the hens once more.
  15. Continue cooking for 10 to 15 min more, till the internal temperature reaches 175 degrees F. Let rest 5 min and serve with the Chipotle Mayonnaise.
  16. Chipotle Mayonnaise:Blend Large eggs, mustard, lemon juice and vinegar in a food processor.
  17. With processor running, add in a stream of both oils slowly till mix emulsifies and thickens.
  18. Remove to a bowl and mix in the chipotle and season with salt and pepper.
  19. Yield is about 1 1/4 c. of mayonnaise.
  20. Spatchcocking is just flattening the chicken and taking out the backbone. It's an excellent way to ensure which the hens cook proportionately on the grill. You'll need a good, sharp pair of kitchen shears and long metal skewers. The Cornish hens go great with the Chipotle Mayonnaise. If you'd prefer to avoid using raw egg for the homemade mayonnaise, store-bought mayonnaise works just as well in place of the egg and oil combination. Just add in the mustard, lemon juice, vinegar, chipotle and salt and pepper to 1 c. of the bottled variety.
  21. Yield is 4 servings.