Fast and Fab Cornish Game Hens

I bought 2 Cornish Game Hens and had planned to roast them over beer cans. For some reason on the day of my meal it did not dawn on me until 4:15 that I should probably get my meal started. At this point the 2 and a half hour cooking time called for in my original recipe was way too long to have my dinner on the table at 5:30! I had my hens thawed and ready to go though so I had to do something with them! Luckily, we had nobody coming for dinner so I could afford to experiment. The result was a nice tender juicy hen with a perfectly seasoned crispy skin!!

I wouldn't really call this a recipe as much as a how to guide. Either way, here it is:

First, I cut the hens in half and removed the back bone. Which was easier said than done. Next time I may allow more time and leave them whole. I think that the backbone could have been left in if you wanted. I removed mine because it was not very nice to look at and I figured there was zero chance of my kids eating a piece of meat with an ugly gnarly bone protruding.

Next, I spread some olive oil in the bottom of my roaster pan. I would say about 2 tablespoons. I placed the rack in the pan and put some peeled halved carrots and a quartered onion over the rack. I placed the pieces of hen on top of the carrots and onions. I brushed some additional olive oil on the hens and sprinkled them with fresh ground poultry seasoning and pepper. I added a little Italian seasoning for good measure.

After this, I placed the hens uncovered in the oven preheated to 500 degrees. I cooked it for about 20 minutes, until it smelled good and started to sizzle. I then took about 1 and a fourth cup of chicken stock and poured it over the hens. I placed it back in the oven for another 20 minutes.

Finally, I removed my delicious creation from the oven and served it to my very hungry family. Everyone loved it! I will make these again! Next time I might try adding some other veggies. I just used the carrots and onions because that is what I had on hand!