INGREDIENTS

INSTRUCTIONS

FOR THE STUFFING
Make the stuffing:
In a large heavy skillet cook the shallot, the onion, and the garlic
in the butter over moderate heat, stirring, until the vegetables are
golden. Stir in the sage, the cloves, the raisins, the apricots, and
salt and pepper to taste and cook the mixture, stirring, for 1
minute. Stir in the wine and boil the mixture until the liquid is
evaporated. Remove the skillet from the heat and stir in the bread
cubes, the hazelnuts, and salt and pepper to taste. Let the mixture
cool before stuffing the hens.
Divide the stuffing among the cavities of the hens, packing the
cavities loosely. Truss the hens, sprinkle them with salt and pepper,
and arrange them so that they do not touch on the rack of a large,
foil-lined broiler pan. Brush the hens with the butter and roast them
in the upper third of a preheated 400F. oven for 1 hour.
While the hens are roasting, in a small saucepan combine the lemon
juice, the chutney, and salt and pepper to taste, bring the glaze
just to a boil, stirring, and in a blender or food processor puree
it. Brush the hens with the glaze, roast them for 15 to 25 minutes
more, or until they are golden brown and cooked through, and discard
the trussing string.
To toast and skin hazelnuts:
Can be prepared in 45 minutes or less.
Toast the hazelnuts in one layer in a baking pan in a preheated 350F.
oven for 10 to 15 minutes, or until they are colored lightly and the
skins blister. Wrap the nuts in a kitchen towel and let them steam
for 1 minute. Rub the nuts in the towel to remove as much of the
skins as possible and let them cool.
Serves 6.
Gourmet March 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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