Serves 6 Difficulty
6 small Cornish game hens, washed and dried Salt and pepper 1/3 cup red currant jelly 2 Tablespoons balsamic vinegar
For stuffing: One 4 ounce can green chile peppers 2 Tablespoons olive oil 1 cup onions, diced 1 Tablespoon garlic, minced 1-1/4 pound gf chorizo 2 cups cooked rice 1 large egg, lightly beaten 1 cup scallions, scallions 1/4 cup cilantro, chopped 1/4 teaspoon salt 1/4 teaspoon pepper
For pan sauce: 1/2 cup dry white wine 1-1/2 cups gf chicken stock 2 Tablespoons butter 2 Tablespoons gf flour
For stuffing: Heat a large skillet over medium-high heat and add two tablespoons olive oil. Add onions, garlic and chiles, cooking and stirring until onions are tender. Add chorizo and cook until no longer pink. Add rice, beaten egg, scallions, cilantro, salt and pepper.
Position an oven rack in center of oven. Preheat to 400 degrees F.
Season hen bodies and cavities with salt and pepper. Stuff each bird with 1/2 cup stuffing. Tie legs together and arrange hens breast-side up on a rack in a roasting pan. Roast for 25 minutes.
Heat a small saucepan over low heat. Add jelly and balsamic vinegar. After 25 minutes of roasting, remove birds and glaze with jelly mixture.
Add 1/8" water to bottom of roasting pan. Return birds to oven for another 20-25 minutes. Birds are done when internal temperature registers 175 degrees F.
Transfer hens to a platter and let stand for 10 minutes.
For pan sauce: Place roasting pan on 2 burners over medium heat. Bring juices to a simmer and deglaze with wine, scraping up browned bits. Add chicken stock and let reduce to half volume. Add flour and butter to form paste. Add paste to pan and stir until thickened. Salt and pepper to taste.
Serve birds with sauce.
For homemade gf chorizo: 1 pound ground pork 2 Tablespoons cider vinegar 2 Tablespoons chili powder 3 teaspoons paprika 2 teaspoons vegetable oil 1 teaspoon sugar 1 teaspoon dried oregano 1 teaspoon ground cumin 1 teaspoon salt 1 garlic clove, minced Combine all ingredients and refrigerate over night.