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1
In a large heavy skillet cook the shallot, the onion, and the garlic in the butter over moderate heat, stirring, until the vegetables are golden.
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2
Stir in the sage, the cloves, the raisins, the apricots, and salt and pepper to taste and cook the mixture, stirring, for 1 minute.
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3
Stir in the wine and boil the mixture until the liquid is evaporated.
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4
Remove the skillet from the heat and stir in the bread cubes, the hazelnuts, and salt and pepper to taste.
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5
Let the mixture cool before stuffing the hens.
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6
Divide the stuffing among the cavities of the hens, packing the cavities loosely.
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7
Truss the hens, sprinkle them with salt and pepper, and arrange them so that they do not touch on the rack of a large, foil-lined broiler pan.
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8
Brush the hens with the butter and roast them in the upper third of a preheated 400F.
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9
oven for 1 hour.
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10
While the hens are roasting, in a small saucepan combine the lemon juice, the chutney, and salt and pepper to taste, bring the glaze just to a boil, stirring, and in a blender or food processor puree it.
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11
Brush the hens with the glaze, roast them for 15 to 25 minutes more, or until they are golden brown and cooked through, and discard the trussing string.
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12
Toast the hazelnuts in one layer in a baking pan in a preheated 350F.
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13
oven for 10 to 15 minutes, or until they are colored lightly and the skins blister.
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14
Wrap the nuts in a kitchen towel and let them steam for 1 minute.
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15
Rub the nuts in the towel to remove as much of the skins as possible and let them cool.
