INGREDIENTS

INSTRUCTIONS

Begin by trimming the wings with a sharp knife or poultry shears,
cutting the wings at the second joint. Add the trimmings to the
roasting pan or save them for stock. Next, prop up the bird so it's
vertical, with its back toward you. With a sharp knife, cut through
the skin and flesh along the entire length of one side of the spine.
Flip the bird around and repeat on the other side of the spine.  Remove
the backbone. This can also be added to the roasting pan or  saved for
stock. Use the tip of the knife to remove the little  wishbone at the
neck end and spread open the bird with the inside  facing you. Find the
whitish triangle of cartilage at the tip of the  breastbone and nick it
with the knife. Now pick up the bird and bend  it backward along the
breastbone to crack it. Slide the tip of the  knife or your finger
under each side of the breastbone to loosen it,  and then yank it out.
Leave the ribs in place.  STUFFING: To prepare for an under-the-skin
stuffing, begin at the top  of the breast and gently lift and pull the
skin away from the flesh  of the bird. Be very careful and very
patient; game hen skin is  delicate. Once you've separated the skin
from the meat, use your  fingers to gently force the stuffing between
the meat and skin,  pushing it back and around the breast and even down
the thighs and  legs, as you go. Try to keep the layer of stuffing s
even as possible  for a better shape and even cooking. Don't force too
much under the  skin (or fill the cavity with too much if you're using
that method)  since stuffing expands as it cooks.  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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