Recipe - Smoked Chicken Hens

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

STUFFING: Mix dressing with vegetables, bread, eggs, seasonings, and wine.
Make One half with smoked sausage and One half 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 CompuChef v2.01 by Jess Poling Submitted By
WCRAFT@IX.NETCOM.COM (WILLIAM CRAFT) On 062295; 0609

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini