Brined Stuffed Game Hens

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READY IN: 13hrs 30mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat all brine ingredients until simmering then remove from heat.
  • After brine has cooled, add two cleaned game hens, then place in refrigerator for at least 12 hours.
  • After brining, rinse birds well.
  • Sauté butter, onion, celery seed and sage until onion is nearly translucent.
  • Stir in breadcrumbs and let cool slightly.
  • Stuff the game hens and lay them on their backs in a roasting pan.
  • Roast at 350 degrees for one hour or until juice runs clear when hen is pricked.
  • If darker skin is desired, cook bird at 500 degrees for final ten minutes.
  • Most people can only eat a half of a game bird at a sitting, so you can cut the birds in half before serving.
  • NOTE: If you use table salt instead of Kosher salt, USE HALF AS MUCH, as table salt is MUCH saltier, and your bird will be inedible.
  • Any kind of heavy bread will do, we use Ezekiel bread in our household, as we are allergic to wheat flour.
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