Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375 degrees f. rinse hens, pat dry. set on roasting rack in oiled pan. tie legs together. roast uncovered 50 - 60 minutes - until juices run clear. while hens roast, place juice in a small saucepan; sprinkle with a dash of salt. bring to a boil, reduce heat and simmer 10 minutes. set aside. when hens are near done, brush them liberally with the glaze and roast for another 5 minutes. may repeat as you wish. place hens on a platter, optionally scatter 2 t arils (pomegranate seeds) across them and serve.

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.