Directions

1. In a small bowl, combine all of the dry ingredients.
2. Rub the hens with oil and then season them with the dry seasoning mixture.
3. Stuff the cavities with the onion, celery, and garlic.
4. Press to turn on the Bravo. Press preset then turn START/PAUSE dial to select Preset 11. Press START/PAUSE to begin the preheating to 350 ̊F.
5. Once the Bravo is preheated the Bravo will beep twice, ready, 10 second countdown, and one more beep. Open the Bravo door. Place the Grill onto the Mesh Rack and slide into position 1. Insert the Probe into one of the breast of the largest bird. Place hens onto the Grill. Close the Bravo door. To begin cooking 350 ̊F to Probe Internal Temperature 165°F.
6. Once Probe Internal Temperature 155 ̊F is reached the Bravo will double beep three times.
7. Open the Bravo door and remove the hens, leaving the Probe in to monitor carryover cooking to 165°F When the carryover target temperature is reached, the Bravo will beep three times and display “End”.
8. Garnish with parsley and serve.