lol....oh ok....I might have one this weekend.. a cornish hen..that is
Funny Sea, I just brine them and cook them as I do chicken. One box of Stove Top Stuffing i add crushed walnuts--a English thing or Canadian, just family tradition. Stuff up their insides with the stuffing, add melted butter to the skin and perhaps some sage and roast away.
I have tried this with adding potatoes and carrots to the pan the hens were roasting in , tried it with with celery and root vegetables but find the family likes it simple. Just roasted hens and stuffing. all else on the side.
Same as we cook Partrage and Pheasant, these have no stuffing but are roasted with just salt and pepper and all else on the side. Remember if the game is fresh to watch for the shot and spit it out or you can break a tooth.