The Cornish Hen or Rock Cornish Hen is one of the favorites of the grill. They are easy to cook and a delight to eat. Here is Smoky's favorite recipe for this treat!
I usually roast them (around 325) and this is one of my favorite seasonings for them:
1 T. salt
1 t. garlic
1 t. onion powder
1/2 t. thyme
1/2 t. ground bay
1/2 t. sage
1/2 t. black pepper
Mix well and rub into the birds.
Put the birds on a rack over a shallow pan and put 1/4" of water in the pan to keep the first juices from burning. Deglaze the pan afterwards for an excellent gravy/sauce or throw it into the stock pot with the carcass after it is stripped and simmer for stock.
Also have been known to stuff loosely with coarsely chopped onion, apple and celery.
And, if you grow or can buy fresh basil or rosemary, lift up the skin and put herb leaves under. The flavor is fantastic.
Don't overcook. Take it off when the thigh reaches 155 degrees and let it sit before carving.