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Martha Stewart Living, Winter 1990, Martha Stewart Living, Winter 1990

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Servings:
8
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Ingredients

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Directions

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  • Heat oven to 450 degrees.

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  • Wash birds and pat dry. Gently loosen the skin of each fowl's breast and place flat-leaf parsley leaves under it. Fill birds with stuffing, truss with butcher's twine, and place in a foil-lined roasting pan. Melt butter and brush birds; sprinkle with salt and pepper, and surround with the chervil, parsley, and garlic.

  • Roast for 15 minutes. Add wine to pan and brush birds again with melted butter. Reduce heat to 400 degrees and roast for 1 hour. Cover with foil and roast for 15 to 30 minutes more.

Cook's Notes

We used Canadian Pintelle guinea hens for this recipe; Cornish game hens can be substituted. Reduce the roasting time to 1 hour.

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