DEEP-FRIED CORNISH GAME HENS

2 (1 1/2 pounds each) Cornish game hens
Vegetable shortening or oil for deep-frying
Salt, freshly ground pepper, and lemon wedges (for serving)

Rinse the hens and pat completely dry, inside and out, with paper towels. Let stand at room temperature for 1 hour.

Preheat the oven to 200 degrees F. Place a large wire cake rack over a jelly roll pan/cookie sheet.

In a stockpot, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 375 degrees F.

Carefully put 1 Cornish hen in the hot shortening. Deep fry, turning occasionally, until golden brown, about 12 minutes. To check for doneness, using a wire mesh skimmer (slotted spoon fine here) and tongs, carefully remove the hen from the stockpot and insert and instant-read thermometer in the thickest part of the thigh, not touching the bone - it should read 180 degrees F. Transfer to the wire rack and keep warm in the oven while frying the other hen. Let the second hen rest for 5 minutes.

Serve whole, or use a cleaver to split the hens lengthwise. Serve with the salt, pepper, and lemon wedges, letting each person season his or her hen to taste.

Some notes:
Don't fill your stockpot more than half full with shortening/oil, to allow for the inevitable boiling up when the hens are added. Also, be sure the hens are at room temperature so the fat temperature doesn't drop dramatically from the shock of an ice-cold bird.

Makes 2 to 4 servings
Source: Fried and True by Rick Rodgers and Christopher Hirsheimer