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Cornish Game Hens

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Ingredients
  

  • Cornish game hens
  • Olive Oil
  • Salt & pepper

Instructions
 

  • 1. Dry the hens with a paper towel or a tea towel and coat the skin with olive oil. Season with freshly-ground sea salt and black pepper. Tie (truss) the legs together and make sure that the wings are tucked in. Remove and discard any giblets.
    2. Spray a large roasting pan with non-stick spray and place a rack in the bottom. Preheat the oven to 425F and place the hens in the centre rack. Cook for 50–60 minutes or until a meat thermometer registers 165F in the thickest part of the breast. There should be no pink at all.
    3. Once the hens are fully cooked, adjust your oven rack to place the hens about 6 inches below the broiler and set the oven to broil. Generously slather the hens with your glaze and return to the oven for another 2-3 minutes — just until the thick glaze gets a little bubbly.

Notes

You're going to want the hens to rest for up to 10 minutes before you serve them. I did my usual whipped, not mashed, potatoes using butter, milk, sour cream, nutmeg and white pepper. I also steamed broccoli and cauliflower and made a cream cheese sauce by melting Velveeta and Cheez Whiz, with a dash of milk and a little salt to taste.
I made what’s known as lemon cartwheel twists for a garnish and served the leftover lemon on the side to squeeze over the hens. Serve the leftover glaze on the side also, and impress everyone with an amazing meal.