4 Cornish hens
2 tablespoons oil (canola or vegetable)
Kosher salt, to taste
freshly ground pepper, to taste
1/2 cup chicken stock or wine or fruit juice, for deglazing
Place your rack in the center of the oven. Preheat oven to 500 degrees.
Season the cavities of each hen with Kosher salt and pepper. Rub oil on the skin of each and place them, breast side up, in a medium-sized roasting pan.
Roast the hens for 15 minutes. Move each one a bit to keep them from sticking to the pan. Do not baste. Roast 10 to 15 minutes longer or until a thermometer inserted registers 180oand remove from oven.
Set aside the hens on a platter. Pour off the excess fat from the pan and place the pan on the stovetop. Add the half cup of liquid and bring to a boil. Use a wooden spoon to scrape off all the crispy bits from the bottom of the pan.
Continue boiling until the liquid is reduced to approximately half. Pour sauce over hens and serve.
Always reheat uncovered at high temperature for a short time.
Serves 4 or 8 if hens are cut in half