Cornish Game Hen
I do the same thing with these that I do with Chicken. Slather it with olive oil (this time blood orange infused olive oil) and then liberally sprinkle Kosher or Sea Salt on the skin. Cook at 425 degrees. The skin gets very crisp and keeps the juices from coming out. Cook until you reach an internal temp of 180 degrees.
Stuffing
Wild Rice with Pecans, Onions, Garlic, Shallots and Celery. The last 5 items were cooked in duck fat until the onions and garlic were transparent. Then, I added a cup of chicken broth and the rice.
I stuffed the game hens with this mixture and also took a clear glass bread pan and baked the rest (covered with aluminum foil). This went into the oven for the last 30 minutes.
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