Game Hens-Oven Roasted, no basting
For 2 game hens, you will need 1/3 cups of mayonnaise, 3/4 tsp salt, 1/4 tsp pepper, 1 tsp Rosemary, and 1 tsp of Dill. The strings are for tying the legs together for a prettier presentation, but are not necessary.
Mix all ingredients together in a bowl.
Prepare a baking pan with sides to catch any drippings. I use a rack so that the bottom of the birds don't sit in the oil dripping etc.
Wash your bird thoroughly with water.
Next, fold back the wings as shown. Next tie the legs together. The strings are for tying the legs together for a prettier presentation, but are not necessary.
I use my hands to cover the birds with the mayonnaise mixture. The Mayonnaise will continue to baste the bird while it cooks. You need do no other basting for this recipe.
Ready for the oven
At 45 minutes to 1 hour of cooking time, turn the pan 180 degrees so that the other side will cook evenly as well. Most ovens are not completely heating the same in all areas of the oven, so turning ensures even browning. Also at the time, carefully remove the string, and the legs should stay together now for a nice presentation.
2 Game Hens-Oven Roasted, no basting
Bake at 350 degrees F for 1 hour 40 minutes approximate. Use an instant read thermometer and remove when at 175-180 degrees. Let rest 15 minutes before serving or slicing in half with kitchen shears should you want to serve them as 1/2 a game hen per person.
Many chefs suggest taking it out at 1 hour, and removing when at 165 degrees. However, I find this is not enough time, and since birds are safe to eat 185 degrees. There will be some continuing of cooking after removing to rest, but I find they are not quite done to my liking unless at almost 175-180 degrees F as you remove them. You want the juices to run clear, not red.
For 2 game hens, you will need 1/3 cups of mayonnaise, 3/4 tsp salt, 1/4 tsp pepper, 1 tsp Rosemary, and 1 tsp of Dill. The strings are for tying the legs together for a prettier presentation, but are not necessary.
Mix all ingredients together in a bowl. 
Prepare a baking pan with sides to catch any drippings. I use a rack so that the bottom of the birds don't sit in the oil dripping etc.
Wash your bird thoroughly with water.
Next, fold back the wings as shown. Next tie the legs together. The strings are for tying the legs together for a prettier presentation, but are not necessary.
I use my hands to cover the birds with the mayonnaise mixture. The Mayonnaise will continue to baste the bird while it cooks. You need do no other basting for this recipe.
Ready for the oven
At 45 minutes to 1 hour of cooking time, turn the pan 180 degrees so that the other side will cook evenly as well. Most ovens are not completely heating the same in all areas of the oven, so turning ensures even browning. Also at the time, carefully remove the string, and the legs should stay together now for a nice presentation.Bake at 350 degrees F for 1 hour 40 minutes approximate. Use an instant read thermometer and remove when at 175-180 degrees. Let rest 15 minutes before serving or slicing in half with kitchen shears should you want to serve them as 1/2 a game hen per person.
Many chefs suggest taking it out at 1 hour, and removing when at 165 degrees. However, I find this is not enough time, and since birds are safe to eat 185 degrees. There will be some continuing of cooking after removing to rest, but I find they are not quite done to my liking unless at almost 175-180 degrees F as you remove them. You want the juices to run clear, not red.
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