Smoked chicken hens
1 serving
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | eaches | Baking Hens -Stuffing--- |
| 1 | cup | Green onions, chopped |
| ½ | cup | Parsley, chopped |
| Dried bread or old toast | ||
| 2 | tablespoons | Louisiana hot sauce |
| 8 | eaches | Drops Peychaud's Bitters |
| 1 | cup | Water |
| Smoked sausage, sliced | ||
| Smoked or fresh oysters, optional | ||
| Italian sausage, sliced | ||
| ½ | cup | Bell peppers, chopped |
| ½ | cup | Celery, chopped |
| 4 | eaches | Eggs, beaten |
| 1 | tablespoon | Worcestershire sauce |
| 2 | cups | White wine, dry |
| ½ | teaspoon | Dried mint, crushed -Water Container Seasonings--- |
| 1 | cup | White wine, dry |
| 1 | each | Garlic clove, whole |
| 1 | teaspoon | Dried mint, crushed |
| 2 | tablespoons | Worcestershire sauce |
| 1 | each | Onion, whole, peeled |
| 1 | tablespoon | Liquid smoke |
| 6 | eaches | Drops Peychaud's Bitters |
Directions
STUFFING: Mix dressing with vegetables, bread, eggs, seasonings, and wine. Make ½ with smoked sausage and ½ 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 Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:
Submitted By JESS POLING On 12-18-94