This is an easy cook, so you can do it even if you’re feeling a bit petulant. It presents well, tastes great, and will earn accolades from your diners. I make this for Tina frequently just so that I can hear her rave about it. Or sometimes, she fixes it for me, which just goes to show you that even a woman can operate a Green Mountain grill! Grilled asparagus accompanies well.
- Thaw your birds overnight or longer in the refrigerator, or in cold water for several hours.
- Prepare one box of Uncle Ben’s Long Grain & Wild Rice for each 3 birds you plan to cook. Let the rice cool to room temperature.
- Wash the hens thoroughly, inside and out, and pat dry with paper towels.
- Spread a small amount of olive oil on the hens, especially in the cavity.
- Rub inside and out with a generous amount of Green Mountain Poultry Rub.
- Turn the grill on to 320 °. (it will default to that temperature automatically.)
- Stuff the cavity of each bird with your rice mixture.

- When your grill’s temperature stabilizes, put the hens inside, directly on the grate, with the breasts up (wings down).

- Cook for about 90 minutes or until leg moves freely in socket and skin is golden brown.

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