Cornish Hens (Serves 2)
Copyright 2005, Ina Garten, All Rights Reserved
Photo: Quentin Bacon
1 large Spanish onion, sliced
2 Cornish Hens
Freshly ground black pepper
Preheat the oven to 425 degrees.
Place the sliced onion in the bottom of a roasting pan. Remove the giblets from the hens, and rinse them inside and out. Remove any excess fat and leftover pinfeathers and pat the outsides dry. Place the hens on top of the sliced onion.
Pack the cavities of the hens with the cornbread stuffing.
Tie the legs together with kitchen string and tuck the wing tips under the body of the hens. Rub the hens with olive oil and sprinkle with salt and pepper.
Roast the hens for 50-60 minutes, or until the juices run clean when you cut between a leg and thigh.