~ Crispy Baked Cornish Hens ~
They were definitely a big hit. I didn't leave the salt mixture on as long as they called for, but still turned out awesome. We will definitely make them this way again and soon!
- cornish hens, cleaned
- 2 Tbsp
- kosher salt - no substitute - divided
- 1/2 Tbsp
- vegetable oil
- 1 tsp
- baking powder
Place the hens breast side up on cutting board and with a sharp knife cut each hen in half through the breast bone.
Loosen the skin on each hen, by running your fingers underneath. ( thigh and breast ) Tuck wings under bird.
Place each halve on a single layer of a platter or sheet pan, uncovered. Refrigerate up to 4 hours, but 24 hours is better.
Spray each hen piece with cooking spray. Then place each piece of hen skin side down in single row onto hot sheet pan. You should hear it sizzling. Place back into oven on lowest rack for 10 minutes.