pine hen

[Kayote]

Had a buddy who's a chef show me a recipe that makes the sage hens most palatable. Bone out the breasts and place them between two pieces of wax paper. Use a meat mallet and pound the breasts very thin. Roll the meat around some prepared Stove Top Stuffing, place in a baking dish and cover with chicken gravy. Roast until done. It's a lot of work, but it's the only way I'll eat those old tough sage chickens.

Good Eating, Kayote
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