cindyof72

[cindyof72]

I have used glass and ceramic pans to roast all types of poultry, beef, and pork but never cornish hens. I want them to cook thouroughly without drying out. I want this to be a very special night for me and my fiance'.

[Cook Chatty Cathy]

I have used glass and ceramic pans to roast all types of poultry, beef, and pork but never cornish hens. I want them to cook thouroughly without drying out. I want this to be a very special night for me and my fiance'.

Hi Cindy try cooking them upside down for about 30 min.'s them flip them breast side up for just 15 min.'s or so to crisp the skin. Try baking at 325° to350° and see if you do not get good results!

[cindyof72]

Finally got your message. Thanks for the tip about turning them breast-side up for the last 30 minutes. This is where it could get tricky since I will use cornbread stuffing. Keeping the stuffing intact will be a challenge but diffently worth it. I know they will be really good.

[Cook Chatty Cathy]

Finally got your message. Thanks for the tip about turning them breast-side up for the last 30 minutes. This is where it could get tricky since I will use cornbread stuffing. Keeping the stuffing intact will be a challenge but diffently worth it. I know they will be really good.

Cindy I believe they will be really good too!

If you could purchase some butchers twine, or maybe request some from the meat man in the meat section of your grocery store (mine used to give me just enough for 2 uses <for free> at Piggly Wiggly) and then tie the legs together so as to keep the cavity shut and hold the stuffing in it would work! I am quite sure it will work. Also check them for browness in 15 minutres, you do not want to dry them out and being small they may over cook if left in too long. Just judge it with your eye as to how long to leave them in!