Smoked Chicken Hens
![Recipe](https://c.recipeland.com/images/v2/placeholders/recipe-1-2.jpg)
Yield
8 servingsPrep
30 minCook
5 hrsReady
5 hrsTrans-fat Free, Low Carb
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | each |
whole chicken
|
*
|
Stuffing | |||
1 | cup |
scallions, spring or green onions
chopped |
|
½ | cup |
parsley leaves
chopped |
|
1 | x |
stale bread
or old toast |
* |
2 | tablespoons |
red hot pepper sauce
Louisiana style |
*
|
8 |
aromatic bitters
|
* | |
1 | cup |
water
|
|
1 | x |
smoked sausage
sliced |
* |
1 | x |
oysters
smoked or fresh, optional |
*
|
1 | x |
italian sausage
sliced |
*
|
½ | cup |
sweet bell peppers
chopped |
*
|
½ | cup |
celery
chopped |
|
4 | large |
eggs
beaten |
|
1 | tablespoon |
worcestershire sauce
|
|
2 | cups |
white wine
dry |
*
|
½ | teaspoon |
mint leaves
dried, crushed |
*
|
Seasoning water | |||
1 | cup |
white wine
dry |
*
|
1 | each |
garlic cloves
whole |
|
1 | teaspoon |
mint leaves
dried, crushed |
*
|
2 | tablespoons |
worcestershire sauce
|
|
1 | each |
onions
whole, peeled |
|
1 | tablespoon |
liquid smoke
|
*
|
6 | Drops |
aromatic bitters
|
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | each |
whole chicken
|
*
|
Stuffing | |||
237 | ml |
scallions, spring or green onions
chopped |
|
118 | ml |
parsley leaves
chopped |
|
1 | x |
stale bread
or old toast |
* |
3E+1 | ml |
red hot pepper sauce
Louisiana style |
*
|
8 |
aromatic bitters
|
* | |
237 | ml |
water
|
|
1 | x |
smoked sausage
sliced |
* |
1 | x |
oysters
smoked or fresh, optional |
*
|
1 | x |
italian sausage
sliced |
*
|
118 | ml |
sweet bell peppers
chopped |
*
|
118 | ml |
celery
chopped |
|
4 | large |
eggs
beaten |
|
15 | ml |
worcestershire sauce
|
|
473 | ml |
white wine
dry |
*
|
2.5 | ml |
mint leaves
dried, crushed |
*
|
Seasoning water | |||
237 | ml |
white wine
dry |
*
|
1 | each |
garlic cloves
whole |
|
5 | ml |
mint leaves
dried, crushed |
*
|
3E+1 | ml |
worcestershire sauce
|
|
1 | each |
onions
whole, peeled |
|
15 | ml |
liquid smoke
|
*
|
6 | Drops |
aromatic 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.