Recipe for Smoked Chicken Hens


2 each baking hens --stuffing---
1 cup green onions, chopped
1/2 cup parsley, chopped
1 dried bread or old toast
2 tablespoon louisiana hot sauce
8 each drops peychaud's bitters
1 cup water
1 smoked sausage, sliced
1 smoked or fresh oysters, optional
1 italian sausage, sliced
1/2 cup bell peppers, chopped
1/2 cup celery, chopped
4 each eggs, beaten
1 tablespoon worcestershire sauce
2 cup white wine, dry
1/2 teaspoon dried mint, crushed --water contain; er seasonings---
1 cup white wine, dry
1 each garlic clove, whole
1 teaspoon dried mint, crushed
2 tablespoon worcestershire sauce
1 each onion, whole, peeled
1 tablespoon liquid smoke
6 each drops peychaud's bitters


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.

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