Preparation:
Season the hens inside and out with salt and pepper. Smoke in a wok for 20 minutes, then transfer to a 400 degree oven and roast until the thigh juices run clear, about 20 minutes.
Mix the dressing ingredients together and set aside. Arrange the sunflower sprouts on plates with tomato slices overlapping along one edge.
Separate the legs and wings from the hen. Split and bone the breasts and slice the halves crosswise. Toss all the parts gently in the dressing. Arrange a leg, a wing, and a quarter of the breast slices on each salad and drizzle any remaining dressing over the top. Garnish with sliced scallions.
Notes: This dish is very flexible when it comes to timing; you can serve it with the hens right out of the oven, or cooled to room temperature, or somewhere in between, or even cooked a day ahead of time and refrigerated...whatever is convenient.
We use sunflower sprouts grown in Arizona. If they are not available, any combination of lettuces may be used as a bed for the meat. |
