Apricot Glazed “boned” Cornish Game Hens for dinner one tonight recently.

Served with steamed green beans and roasted butternut squash with rosemary and brown sugar.

I boned out the little hen early this morning and made the wild rice stuffing early afternoon.

It needed time to cool before stuffing the bird. I use unwaxed dental floss to sew up the bird. I’ve used this method for more than 40 years.

Once cooked you give a little tug and the floss slides right out.

Also great for cutting cinnamon buns, or slicing a cake layer.