“Also found in book “Fried and True”:Deep-Fried Cornish Game Hens”
2 (3/4 lb)Cornish hens
to tastevegetable shortening( for deep-frying)
to tasteoil( for deep-frying)
to tastepepper, freshly ground
to tastelemon, wedges( for serving)
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.
“This was awesome.I made this for my father for father’s day and it was juicy and crispy.If you are looking for a cornish hen differnt from the traditional oven baked this is the one. I did use cajun seasoning and garlic salt and I let the seasonings set on the hen for about 1 1/2 hours before I deep fried it. I also covered the deep fryer with a lid while frying it.This is the best!!!! Thanks Tina.”