Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375°f. rinse hen with cold water and pat dry. season with salt and pepper inside and out. stuff cavity with garlic, rosemary, thyme, and ½ bay leaf. place some of the shallots, carrots, and celery in cavity. scatter rest of veggies on bottom of roasting pan. place hen on top of veggies. squeeze juice from ½ lemon over hen and add a pice (about ¼ of a lemon) to the cavity. roast in oven 45 minutes until hens are golden brown and crisp. juices should run clear when thigh is pierced with a sharp knife. transfer to serving platter and let sit for 5 minutes. remove skin and cut in half.

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.