In article >,
Lin > wrote:

> Omelet wrote:
>
> > 350 for maybe 45 minutes tops. Cornish hens are delicate.
> >
> > Spuds might need to be cooked a bit longer.
>
> I typically do two birds at a time. The average for my oven (at the same
> temp) is 1 hr., 15 min. Sometimes 1.5 hrs.
>
> I do like spatch-cocked bird, and on the grill it's wonderful. I think
> it was America's Test Kitchen that I learned about using skewers that
> made it easier to cook and maneuver the birds on a grill when spatch-cocked.
>
> Seasonings are as simple as salt, pepper and garlic. I do put a little
> olive oil on the birds as well. I have brined them before, but it was a
> bit too salty on the finish. I found brining to be a bit of overkill on
> such delicate little darlings.
>
> I'm with you on the potatoes. I love roasted taters, but I always
> parboil them in salted water and add them during the last 30-45 minutes
> of my cook time.
>
> --Lin

I've spatchcocked and grilled cornish hens too. They are wonderful that
way!
--
Peace! Om

"Our prime purpose in this life is to help others. And if you can't help them, at least don't hurt them." -- Dalai Lama