Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: 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. 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.

Target recipe: preheat oven to 350 degrees. remove skin from hens. cut each in half, discarding backbones. season on both sides with herbs and spices. in a large non-stick skillet, heat oil. saute hens about 4 minutes on each side. transfer to a baking dish. add garlic and shallots to skillet and saute for about 1 minute. add vermouth and orange juice and swirl to mix. pour over hens. cover dish with foil (release foil works great) and bake 20 minutes, basting a few times. increase oven temperture to 425 degrees, uncover baking dish and bake 5 minutes. garnish with parsley and almonds before serving.