Name: Smoked Chicken Hens
Ingredients: 2 Baking hens -stuffing---; 1 c Green onions, chopped; 1/2 c Parsley, chopped; Dried bread or old toast; 2 tb Louisiana hot sauce; 8 Drops peychaud's bitters; 1 c Water; Smoked sausage, sliced; Smoked or fresh oysters, opt ional; Italian sausage, sliced; 1/2 c Bell peppers, chopped; 1/2 c Celery, chopped; 4 Eggs, beaten; 1 tb Worcestershire sauce; 2 c White wine, dry; 1/2 ts Dried mint, crushed -water container seasoning s---; 1 c White wine, dry; 1 Garlic clove, whole; 1 ts Dried mint, crushed; 2 tb Worcestershire sauce; 1 Onion, whole, peeled; 1 tb Liquid smoke; 6 Drops peychaud's bitters

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Italian	Poultry	1	Servings

INGREDIENTS

2		Baking hens -stuffing—
1	c	Green onions, chopped
1/2	c	Parsley, chopped
		Dried bread or old toast
2	tb	Louisiana hot sauce
8		Drops peychaud's bitters
1	c	Water
		Smoked sausage, sliced
		Smoked or fresh oysters, opt ional
		Italian sausage, sliced
1/2	c	Bell peppers, chopped
1/2	c	Celery, chopped
4		Eggs, beaten
1	tb	Worcestershire sauce
2	c	White wine, dry
1/2	ts	Dried mint, crushed -water container seasoning s—
1	c	White wine, dry
1		Garlic clove, whole
1	ts	Dried mint, crushed
2	tb	Worcestershire sauce
1		Onion, whole, peeled
1	tb	Liquid smoke
6		Drops peychaud's bitters

INSTRUCTIONS

STUFFING: Mix dressing with vegetables, bread, eggs, seasonings, and wine.
Make 1/2 with smoked sausage and 1/2 with Italian sausage. Stuff the hens
full. WATER PAN: Put smoker ingredients in the water pan. SMOKING: Light
charcoal and let it burn down. Put soaked wood chips on briquets. Place
water pan in smoker and fill with water. Put hens on rack and smoke about 5
hours. Formatted for Compu-Chef v2.01 by Jess Poling > Submitted By
WCRAFT@IX.NETCOM.COM (WILLIAM CRAFT) On 06-22-95; 0609
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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