Quote:
Originally Posted by whitetailnut
Definately spruce hen's. Taste like a spruce tree branch.
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Okay, you have to try this. Soak the breasts in salt water for a full 24 hours. Then cut into bite-sized pieces. Dredge pieces in egg/milk and coat in Shake and Bake. Slow fry in butter until outside is brown and cripy and enjoy. I'll guarantee you'll change your thoughts on the lowly spruce hen. Works great for ptarmigan as well.