2 (1½-lb) Cornish game hens, rinsed, dried thoroughly (room temperature)
1 T sea salt
2 T lemon-pepper
1 T dried basil
1 T poultry seasoning
2 T extra-virgin olive oil
1 green bell pepper, large dice
2 stalks celery, large dice
1 onion, large dice
Directions
Pat dry game hens inside and out with paper towels.
In a small mixing bowl, stir together salt, lemon-pepper, dried basil, and poultry seasoning. Rub olive oil all over hens. Season each with salt mixture. Loosely stuff cavities of each bird with green bell pepper, celery, and onions.
Place birds in enamel roasting pan, side by side, in opposite direction of each other. Insert the Probe into the thickest part of the breast and set to 165°F.
Preheat Bravo and set to roast for 375°F. Place in hens and cook until an internal temperature 165°F is reached.
When done, remove birds. Loosely tent with foil and let rest 10 min. before serving.
