SC - Gallinitas Rellenas... (OOP)

[Decker, Terry D.]

Mexican recipes from my notes as promised.  Here is another birds in orange
sauce recipe, for fun.  Bear

Gallinitas Rellenas de Arroz de Los Abuelos Con Salsa de Naranja

(Stuffed Cornish Hens in Orange Sauce)

6 Cornish hens
6 cloves of garlic, peeled and pureed
1 1/2 medium white onions, peeled and grated
1 Tbsp ground black pepper
1 Tbsp ground cinnamon
1/2 tsp ground cloves
1 1/2 Tbsp salt
1 1/2 cups orange juice
1 1/2 cups tangerine juice
1/3 cup olive oil
1/2 cup butter
3 cups cooked rice, mixed with raisins, almonds and pine nuts
1/3 cup butter cut into pieces

With the butter at room temperature, mix garlic, onions, pepper, cinnamon,
cloves, salt, orange juice, tangerine juice, oil and butter.
Marinate the hens in this mixture for at least 4 hours.

Preheat oven to 450 degrees F.
Stuff the marinated hens with the rice mixture.
Place them in a baking tray.  Spoon the marinade over them.  Scatter the cut
butter over the hens.
Bake for about 1/2 hour.
Reduce heat to 350 F and bake for another 1/2 hour or until crisp.  Baste
occasionally.
When done remove and wrap in aluminum foil to hold.  Reserve the drippings.

Pan drippings
4 Tbsp butter
1 medium white onion, peeled and grated
1 tsp ground black pepper
1 4 inch cinnamon stick
6 whole cloves
6 whole allspice
3 bay leaves
6 cups orange juice
2 cups tangerine juice
2 cups chicken broth reduced to 2/3 cup
1 cup piloncillo or brown sugar
salt to taste
1 1/2 Tbsp corn starch dissolved in 1/2 cup water
8 tsp butter

Put drippings, butter, onion, pepper, cinnamon stick, cloves, allspice, bay
leaves, orange juice, tangerine juice, chicken broth, sugar and salt in a
sauce pan.  Stir them together thoroughly and simmer until reduced by half.
Add the dissolved corn starch and simmer until the sauce thickens and
becomes translucent.
Stir in butter.
Keep sauce hot in a double boiler until served.