CHIPOTLE CORNISH HENS
DESCRIPTION
INGREDIENTS:
- 3 carrots, cut into 1/2-inch rounds
- 3 stalks celery, cut into 1/2-inch pieces
- 1 onion, chopped
- 1 can (7 ounces) chipotle peppers in adobo sauce, divided
- 1 cup prepared corn bread stuffing
- 2 Cornish hens (about 1 1/2 pound each)
- Salt and black pepper
- 12 oz chicken broth
DIRECTIONS:
Pour canned chipotles into small bowl. Finely chop ½ chipotle pepper; mix into prepared stuffing. Remove remaining peppers from adobo sauce and reserve for another use. Finely chop remaining ½ chipotle pepper and add to adobo sauce.
Rinse and dry hens, removing giblets, if any. Season with salt and black pepper inside and out. Fill each hen with about ½ cup stuffing. Rub adobo sauce onto hens.
Add 12 ounces of chicken broth, carrots, celery and onion to the CanCooker. Place 2 hens on top of vegetables arranging hens necks down, legs up. Cover; cook on medium heat for 60 to 90 minutes or until internal temp reaches 165 degrees.
Carefully remove hens to large serving platter. Remove vegetables using slotted spoon; arranging around hens. Spoon cooking juices over hens and vegetables.