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1
Preheat the oven to 350.
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2
In a small bowl, mix the 1/4 cup of vegetable oil with the paprika, garlic powder and 2 teaspoons of salt; season with pepper.
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3
Place the hens in a large roasting pan and loosen the breast skin.
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4
Brush the seasoned oil all over the outside of the hens and between the breast meat and the skin.
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5
Let stand at room temperature for 30 minutes.
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6
In a medium skillet, heat the remaining 1 tablespoon of vegetable oil.
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7
Add the mushrooms and cook over moderately high heat until golden brown, about 3 minutes.
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8
Add the onion and celery and cook over moderate heat, stirring occasionally, until tender, about 5 minutes.
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9
Season the mushrooms with salt and pepper and transfer to a medium bowl.
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10
In another medium bowl, pour the water over the challah and let stand for 1 minute.
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11
Squeeze most of the water from the challah, then chop it into 1/2-inch pieces.
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12
Add the challah to the mushroom mixture.
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13
Stir in the parsley and season the stuffing with salt and pepper.
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14
Spoon 1/2 cup of the challah stuffing into the cavity of each hen.
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15
Spoon the remaining stuffing between the skin and breast.
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16
Using butcher string, tie the legs of each hen together.
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17
Roast the hens, breast side up, for 1 hour, or until the skin is golden brown and an instant-read thermometer inserted into the stuffing registers 165.
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18
Transfer the hens to plates and let rest for 5 minutes.
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19
Drizzle the hens with the pan juices and serve.
