Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine the cajun season and pepper; rub over the inside and outside of the hens. tie the legs together. place flour in a large, heavy duty, zip-top plastic bag. add the hens one at a time; shake to coat. pour oil to a depth of 4 inches into the deep pot of a propane cooker; heat to 350°f. carefully lower the hens in the oil; fry for 18 to 20 minutes or until the meat thermometer inserted in the thickest part of the breast reads 180°f. remove the hens from oil and drain on paper towels. remove string before serving.

Target 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.