Preheat oven to 375°F. Rinse and dry birds. In Dutch oven, melt 4 Tbsp. butter. Add onions, apples and Poultry Grill and Broil. Cook covered until onions and apples are soft, about 6 minutes. Place mixture in a bowl and add pecans. Using ½ the mixture, stuff the hens and tie the legs closed. Melt the rest of the butter in a dutch oven. Brown the hens on all sides. Add the broth and remainder of the onion-apple mixture. Cover and bake in the oven for 30 minutes. Serve on a bed of sautéed spinach or beet greens and wild rice that has been cooked with dried mushrooms.
