A special yet easy-to-prepare entree with the stuffing baked under, not in, the hens.

 

In large bowl, toss stuffing mix with margarine. Add chicken broth, shredded carrots, green onions and raisins. Mix well until liquid is absorbed. Set aside while preparing hens.

 

With kitchen shears, cut each hen in half by first cutting through breastbone. Then cut along each side of backbone. Discard backbone and tail. Remove any excess fat and rinse hens well. Pat dry with paper towel. Sprinkle lightly with salt and pepper.

 

In 13" x 9 x 2" (or two 10" x 6 x 2") baking dish sprayed with no stick cooking spray, make four mounds of stuffing mixture (about 1 cup each). Place a half-hen on top of each mound of stuffing. Brush each hen lightly with apricot preserves or plum sauce. Bake, uncovered, at 350 degrees F for 45 to 50 minutes, or until hens test done (185 degrees F). Garnish with parsley and carrot curls, if desired.