SIMPLE ROAST CORNISH GAME HEN

2 Cornish game hens (about 1 pound each)
1 tablespoon unsalted oil or 1 tablespoon neutral oil (optional)
kosher salt and freshly ground black pepper (to taste)
1/2 cup chicken stock* (for deglazing pan after roasting)

Place rack in center of oven. Heat to 500 degrees F.

Remove the wing tips. Place hens, breast sides up, in a 12x8x1 1/2-inch roasting pans with legs of 1 next to breast of other. Rub each hen with butter or oil, if using. Season the cavities with salt and pepper and place pan in oven.

Roast for 10 minutes. Move the hens around with a wooden spoon so they won't stick and roast 5 to 10 minutes more.

Pour or spoon off excess fat then put pan on top of the stove. Add the liquid and bring contents to a boil while scraping the bottom vigorously with the wooden spoon. Let reduce by half and serve with birds.

*Chicken stock can be substituted with wine, fruit juice or water.

Servings: 2
Adapted from source: Roasting by Barbara Kafka