Rock Cornish Hens Stuffed With Chicken Livers
|Rock cornish hens||4|
|Minced onion||2⁄3 Cup (10.67 tbs)|
|Chicken livers||1⁄2 Pound, chopped|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|White bread slice||4 , torn into fine crumbs|
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.