Instructions: Place hens in a large pot and barely cover with water. Add bay leaf, onion, carrot, celery, salt, and peppercorns. Bring to rolling boil, turn down heat and simmer for about 30 minutes. Remove birds from broth and reserve broth. Using a large skillet, saute the birds in 4 tbs of margarine until golden. Place birds into Dutch oven, sprinkle with thyme and rosemary and bake slow for 30 minutes. Bring broth to rolling boil and cook down to 4 cups. Saute mushrooms in large skillet with remaining margarine. Add broth and flour. Stir well. Add chopped 1walnuts. Serve with birds over cooked brown rice.

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