Instructions: Preheat oven to 425 degrees. Pat game hens dry. Salt inside and out.

Truss birds: Fold wing tips back under upper part of wings and tie legs together with kitchen twine.

Lay 2 strips of bacon across breast of each bird. Set birds on rack in roasting pan; set pan on middle rack of oven. Roast for 30 minutes; discard bacon strips; baste birds with pan juices. Continue roasting until thickest part of thigh registers 180 degrees F and breast registers 170 degrees, about 15 minutes more. Baste again as birds are removed from oven.

Let birds stand 10 minutes before serving.

Pine Nut-Rice Stuffing
1 cup cooked white rice
1/4 cup minced onion
1/4 cup pine nuts
2 tablespoons chicken broth

Preheat oven to 400 degrees.

In medium bowl, mix rice, onion and pine nuts. Moisten with chicken broth.

Spoon mixture into buttered baking dish; bake until center of stuffing registers 165 degrees F, about 30 minutes.

Makes 1 1/2 cups.

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