I've made these for special occasions. Each person gets his/her own hen. I usually stuff them with an herb stuffing like the ones you'd use in a Thanksgiving turkey. I'm considering having them for Christmas Eve, but with a more Christmassy flavor, like apricots, dried fruit.
Does anyone have a recipe you've used that will fit this requirement? Also, does it work to cut the hens in half after they've been cooked? Most books say a whole hen is actually two servings. My mother made these hens when they were fresh. Victor Borge, the Swedish piano humorist, owned a farm near us. For years, I've only found frozen ones. I'm hoping someone might have fresh (not frozen) birds especially for Christmas. Abby _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
