Serves: 4
Total Calories: 521
TO MAKE THE STUFFING: In a large sauté pan over medium heat, melt the butter. Add the onion and celery and cook, stirring frequently, until softened, 5 to 7 minutes. Stir in the remaining stuffing ingredients and cook, stirring two or three times, until the rice is heated through, about 5 minutes. Remove from the heat and set aside to cool.
Remove the giblets from the hens and discard. Rinse the hens, inside and out, under cold water and pat dry with paper towels. Season, inside and out, with salt and pepper. Loosely fill the cavity of each bird with about 1/2 cup of the stuffing, then truss with cotton string (see REFERANCE & APPENDIX, _Trussing: All Tied Up).
Brush the hens with the melted butter and grill, breast side down, over Indirect Medium heat until the stuffing reaches 165°F in the center, the juices run clear, and the meat is no longer pink at the bone, 40 to 50 minutes. Remove the string and serve warm.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Game Hens With Sage-Rice Stuffing recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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