Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat the oven to 400 degrees. rinse and dry the hens. in the bowl of a mini food processor, add the mustard, wine, rosemary, thyme, oil, salt and pepper. pulse until all is a smooth paste. it will be more of a liquid form than a paste. place the hens in a little roasting pan and shmear the mixture all over the birds, under the skin, around the breasts, and into the cavity. roast, breast side down for 25 minutes then flip and roast for another 25-35 minutes, or until done. remove from the oven and let rest at least 10 minutes. cut each hen in half, down the breastbone, and serve with some sauce on top.

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.