We're eating our way through the freezer.

Cornish hens are a very fine thing. I like to spatchcock them (split up the back, break wishbone, lay flat) and roast them on a rack, rubbed with olive oil and liberally sprinkled with sea salt and herbs. Many recipes call for a very hot oven, but I have found that 375 degrees Fahrenheit works very well, with convection.

One Cornish hen is a slap-up meal for one person, with leftovers if s/he is neither greedy, nor my husband on any given day. I swear that man has a hollow leg.