Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine cajun seasoning and pepper; rub over inside and outside of hens. tie legs together with one end of a 30-inch string. place flour in a large heavy duty, zip top plastic bag; add hens, 1 at a time, and shake to coat thoroughly. pour oil to a depth of 4 inches into a deep pot of a propane cooker; heat to 350°f carefully lower hens into hot oil, using string. fry 18-20 minutes or until a meat thermometer inserted in thickest part registers 180°f remove 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.