Spinach-Stuffed Game Hens Recipe
I adore this Spinach-stuffed Game Hens recipe as it brings such positive reviews every single time I prepare it. If it is an impressive Main Dish that you require, then this dish is the answer. The goodness of Chicken makes Spinach-stuffed Game Hens a healthy treat. You will definitely come back and thank me for sharing this Spinach-stuffed Game Hens recipe.
Ingredients
2 game hens (1 1/2 lbs. each), thawed
Spinach rice stuffing
Green onion baste
Directions
Remove giblets and reserve for other uses; rinse birds and pat dry.
Prepare spinach rice stuffing; put 3/4 to 1 cup stuffing in body cavity of each hen.
Secure body openings with metal skewers and tie legs together.
Also secure skin across neck openings with skewers and tuck wing tips under, akimbo-style.
Prepare green onion baste.
For covered grill cooking, bank about 20 low-glowing coals on each side of fire grill and place a metal drip pan in center.
Place grill 4 to 6 inches above drip pan; grease grill lightly.
Arrange birds breast-side-up on grill, directly over drip pan.
Cover barbecue and adjust dampers according to manufacturer's directions.
Cook, basting occasionally, for 45 minutes to 1 hour or until thigh meat is soft when squeezed (protect hands).
For spit-roasting, arrange enough medium-glowing coals to form a solid rectangular bed about 6 inches across and extending 3 to 4 inches beyond ends of the meat
Coals should be about 2 inches behind an imaginary wall extending from spit to firebed.
Place metal drip pan directly beneath and in front of spit.
Run spit through exact center of birds.
Place spit on barbecue about 6 inches above firebed and start motor.
Cook, basting birds frequently, for 70 to 80 minutes or until thigh meat is soft when squeezed.
Snip each bird in half with poultry shears, if desired.
Prepare spinach rice stuffing; put 3/4 to 1 cup stuffing in body cavity of each hen.
Secure body openings with metal skewers and tie legs together.
Also secure skin across neck openings with skewers and tuck wing tips under, akimbo-style.
Prepare green onion baste.
For covered grill cooking, bank about 20 low-glowing coals on each side of fire grill and place a metal drip pan in center.
Place grill 4 to 6 inches above drip pan; grease grill lightly.
Arrange birds breast-side-up on grill, directly over drip pan.
Cover barbecue and adjust dampers according to manufacturer's directions.
Cook, basting occasionally, for 45 minutes to 1 hour or until thigh meat is soft when squeezed (protect hands).
For spit-roasting, arrange enough medium-glowing coals to form a solid rectangular bed about 6 inches across and extending 3 to 4 inches beyond ends of the meat
Coals should be about 2 inches behind an imaginary wall extending from spit to firebed.
Place metal drip pan directly beneath and in front of spit.
Run spit through exact center of birds.
Place spit on barbecue about 6 inches above firebed and start motor.
Cook, basting birds frequently, for 70 to 80 minutes or until thigh meat is soft when squeezed.
Snip each bird in half with poultry shears, if desired.
