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Isthmus Stuffing

1 large, tender hen
1 head garlic
1 stick cinnamon
8 pepper corns
4 cloves
1 pinch of aromatic herbs (bay leaves, thyme, marjoram)
½ cup lime juice
Salt as needed

Stuffing:
2 lb. (1 kg) potatoes
1 large, chopped onion
2 tbsp. chopped parsley
½ tsp. ground pepper
1 pinch of ground aromatic herbs (mixture of thyme, basil and marjoram)
0.52 pints (¼ liter) sour cream
3 eggs
3 cucumbers in vinegar

Chileajo (chile and garlic) sauce:
6 guajillo chiles
4 ancho chiles (Dried Poblano)
4 garlic cloves
4 pepper corns
Oil as needed
4 tomatoes (roasted)
Crumbs from one slice of bread
Sugar and vinegar to taste
Salt as needed

Preparation:
Clean and wash hen. Grind garlic, cinnamon, pepper, cloves, aromatic herbs, lime juice and salt. Spread over and inside hen and let it stand several hours to allow seasoning to penetrate the meat well.

Boil the potatoes. Cut in squares, add onion, parsley, pepper, aromatic herbs, cream, raw eggs and chopped cucumber. Add a little salt. Stuff hen with this mixture, sewing cavity closed with thick thread or string. Spread lime juice and butter over the bird and roast in oven at 482ºF (250ºC) in a deep casserole dish containing one cup of water until the meat is tender.

Serve with the chileajo. To prepare this, soak chiles and grind with garlic, spices and oregano. Fry well in a little oil and add ground tomatoes and bread. Season with sugar, vinegar and salt.