INGREDIENTS

Serves 2

• 2 hens, 1-1½ pounds each
• 2 sticks unsalted butter
• 1 cup crumbled, day old bread
• 1 shallot, finely chopped
• 1 garlic clove, finely chopped
• 4 scallions, chopped
• 3 small stalks celery hearts, chopped
• 1 teaspoon fresh chopped parsley
• Pinch tarragon
• 1 small can chicken broth, heated
• 1 small apple, skin removed and diced
• Bell’s seasoning
• 2 tablespoons crushed pignoli or walnuts
• Splash of soy sauce
• ¼ cup honey
• 1 cup orange juice
• Sprinkle of Wondra flour and Kitchen Bouquet
• Salt and white pepper to taste

INSTRUCTIONS:

Pre-heat oven 500º F

Clean and wash hens in salted water, pat dry with paper towels. Place in baking pan to accommodate without crowding, reserve.

Stuffing: In a large bowl add breadcrumbs, pinch of Bell’s seasoning, salt and pepper to taste. In a small skillet, sauté ½ cup butter, shallots, garlic, scallions, celery, parsley and tarragon until softened.

Add mixture to bread bowl and toss lightly with apples and crushed nuts, slightly moistening with warm chicken broth. Adjust seasonings to let rest for 5 minutes.

Loosely stuff hens’ cavities and rub with soy sauce and soft butter. Bake uncovered on middle rack for ½ hour or until dark golden brown.

Remove from oven rack, lower heat to 350º and baste generously with warmed glaze.
Glaze: In a small skillet melt 2 tablespoons unsalted butter. Add honey and let thicken. Add orange juice and whisk until caramelized, tilting skillet to evenly distribute.

Return hens to hot oven, frequently basting with drippings. Bake approx 45 minutes, depending on size. Drumsticks should move easily (do not over cook). Tent with foil if browning too fast.

Remove from oven, spoon out stuffing and reserve. Place hens on a warmed,
large platter, basting for the last time. Loosely cover with foil and let rest in a warm
place until needed.

Sauce: Drain butter from roasting pan and return pan to top of stove. Add ½ cup chicken broth and let come to a boil. Using a wooden spoon, scrape all particles in pan and continue cooking until it becomes a caramel color. Sprinkle with Wondra flour and Kitchen Bouquet for a thicker and darker color, if desired. Pour half amount of sauce over hens and serve with remaining hot pan juices.
Serve immediately.