These small birds pack some big flavor. First prepare the stuffing before working with the Cornish hen. Your choice of cooking oil will affect the flavors as well as the heating point. A Moroccan spice mix often carries a palette of flavors: sweet, sour and savory. Toasting the couscous before adding liquid will keep the grains separate and provide better texture. Cornish hens are smaller and can be roasted at a high heat, but be careful not to overcook them. Be sure that the stuffing is the same temperature as the bird before you stuff the bird. Roast for up to thirty minutes, or 165 degrees.
Determined to become a successful chef, Kevin worked part-time at various restaurants while carrying a full course load in school at the Art Institute of Atlanta. After graduating with honors, he went on to hold positions at several well-known Atlanta restaurants including Atlanta Grill at The Ritz-Carlton, Two Urban Licks and Woodfire Grill. In 2006, he and his wife Callie moved out west to Portland, Oregon, where he worked as the Executive Sous Chef at Fife Restaurant. Missing friends and family, they returned to Atlanta last year and Kevin became the Executive Chef at Woodfire Grill, where he is also a partner. Hot wings are his favorite junk food, and the five ingredients he keeps on hand at all times are banyuls vinegar, smoked pork, espelette pepper, lemon oil and lard.