Rock Cornish Hens Stuffed with Chicken Livers Recipe
Ingredients
| 4 Rock Cornish hens | ||
| Salt | 3/4 Teaspoon | |
| Bacon Slices | 8 | |
| Onion | 2/3 Cup (16 tbs), minced | |
| Chicken livers | 1/2 pound, chopped | |
| Butter/Margarine | 1/2 Cup (16 tbs), melted | |
| 4 slices white bread, torn into fine crumbs | ||
| Sage | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
Directions
Clean and dry hens.
Sprinkle 1/4 teaspoon salt in body cavities of all hens.
Dice 4 strips of bacon.
Saute bacon pieces, onion and livers in 1/4 cup butter or margarine until onion is tender.
Add crumbs, remaining salt, sage and pepper; mix well.
Stuff hens with bread mixture.
Use wooden picks or small metal skewers and string to close cavity openings.
Wrap a bacon strip around each hen; secure with wooden picks.
Brush hens with remaining butter or margarine.
Arrange hens on cooking grill over drip pan; cover kettle.
Cook about 1 hour and 20 minutes or until done and golden brown.
Brush hens with additional butter or margarine as needed during cooking.
Sprinkle 1/4 teaspoon salt in body cavities of all hens.
Dice 4 strips of bacon.
Saute bacon pieces, onion and livers in 1/4 cup butter or margarine until onion is tender.
Add crumbs, remaining salt, sage and pepper; mix well.
Stuff hens with bread mixture.
Use wooden picks or small metal skewers and string to close cavity openings.
Wrap a bacon strip around each hen; secure with wooden picks.
Brush hens with remaining butter or margarine.
Arrange hens on cooking grill over drip pan; cover kettle.
Cook about 1 hour and 20 minutes or until done and golden brown.
Brush hens with additional butter or margarine as needed during cooking.
Chef
