A stuffing made with wild and brown rice (pre-cooked in chicken broth), butter, breakfast or Italian sausage, and the gizzards, , chopped water chestnuts, and thyme is a great addition. Each person gets there own stuffed game hen. Figure about 3/4 cup stuffing per bird.
To cook, follow package directions. To make them perfect, thaw and allow to come up to room temperature. Dry them with paper towels and rub oil over the skin. Rub a bit of chicken soup base onto the skin.
Use a meat thermometer and cook to an internal temp of 160 degrees Farenheight. Figure about 15 minutes per poundafter placing in a 375 degree oven. Let the birds rest for 10 minutes before serving. If you don't, the yummy juices will flood the plate when the birds are cut into.
If the skin isn't quite as brown as you'd like, turn off the oven and turn on the broiler. Broil for about 3 mintes, watching the birds closely.
Serve with a beatiful baby-spinach salad, some sweet potatoes, and whole-berry cranberry sauce. Or, serve with whatever your favorite holiday foods might be.
Seeeeeya; Goodweed of the North