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1
Preheat oven to 425 degrees.
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2
Remove the necks, livers, hearts and gizzards from the hens.
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3
Trim off the tough membranes from the gizzards.
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4
Put the tender gizzard meat and hearts in the container of a food processor and blend well.
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5
Chop the livers finely.
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6
Melt one tablespoon of the butter in a saucepan and add the chopped onion.
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7
Cook, stirring, until wilted and add the sausage meat and gizzard and heart mixture.
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8
Cook, stirring with the side of a spoon to break up the lumps.
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9
Add the chopped livers and cook until the mixture loses its red color.
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10
Remove the saucepan from the heat and add the egg, parsley, salt and pepper to taste.
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11
Add the bread crumbs and stir.
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12
Let cool.
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13
Stuff the hens with equal portions of the mixture.
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14
Truss, if desired.
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15
Melt the remaining butter in a baking dish and add the hens, turning them in the butter until coated all over.
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16
Sprinkle the hens with salt and pepper to taste.
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17
Arrange the birds on their sides.
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18
Place the onion in the center and scatter the necks around.
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19
Place the hens in the oven and bake 10 minutes, basting often.
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20
Turn the hens on their other sides and bake 10 minutes, basting.
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21
Turn them on their backs and bake 15 minutes longer, basting.
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22
Add the wine to the roasting pan and stir.
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23
Remove the hens and untruss.
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24
Serve half a chicken per person with the pan juices spooned over.
