Category: POULTRY
Serves: 2

SOURCE	Shadows

10 Clove garlic, peeled
1/2 Large onion, chopped
1 Tblsp red wine
2 Tblsp olive oil
1 1/2 Tblsp rosemary, dried, crushed
1/8 Tsp. rubbed sage
1 Tsp. seasoned salt
1/2 Tsp. lemon pepper
1 Slice bacon, chopped and sweated
1 cornish hen
1 Whole jalapenos, chopped fine
salt and pepper to taste
2 Tblsp butter, melted

This is a very rich dish. Garlic lovers sing it’s praise.

Pre heat oven to 350o F

Mix the vegetables,wine, herbs, and oil together in a bowl.

Chop and sweat the bacon in a cast iron skillet, add to vegetable mixture grease and all. Salt and pepper to taste.

Stuff the hen with this mixture and sew closed.

Salt and pepper the stufffed hen well.

Place hen on rack in shallow oven proof pan*. Brush with melted butter.
Roast for 1.5 to 2 hours, basting often, until juices run clear or instant read thermometer reads 180 o. Allow to sit for 10 minutes before serving.
Cut hen in half lengthwise and serve with the stuffing.

Recommended side dishes:
Rouqfort Green Beans
Candied Dill Carrots

*This can be cooked at camp in a dutch oven with coals ( majority of coals on lid). Place hen on heat proof plate set on bottle caps or small stones to keep off the bottom of oven. Add water to bottom of oven to just cover; keep water level constant; test for doneness after 1.5 hours.

To cook on grill, use indirect heat and turn often.