Roasted Cornish Game Hens with Bulgur Stuffing (Farakh Badari)

• 4 Cornish game hens, about 1 pound each
• Salt to taste if desired
• Freshly ground pepper to taste
• 3 cups cooked bulgur (see recipe) at room temperature
• 3 tablespoons finely chopped parsley
• 1/4 cup corn, peanut or vegetable oil
• 1 tablespoon freshly squeezed lime or lemon juice
• 1/2 teaspoon poultry seasoning or finely chopped sage
• 1 clove garlic, peeled and crushed

1. Preheat the oven to 350 degrees.
2. Sprinkle the hens inside and out with salt and pepper.
3. Blend the bulgur and parsley in a mixing bowl.
4. Stuff each game hen with an equal portion of the bulgur mixture.
5. Truss the hens.
6. Place a rack in a shallow roasting pan.
7. Arrange the hens breast side up on the rack.
8. To prepare a basting sauce, blend the remaining ingredients, salt and pepper.
9. Brush the hens with the basting sauce.
10. Place in the oven and roast one hour, basting often with the sauce.
11. Remove the trussing string and serve.

cornish game hens, salt, freshly ground pepper, parsley, corn, freshly squeezed lime, poultry seasoning, clove garlic

Taken from cooking.nytimes.com/recipes/1419 (may not work)