Heaven Cakes!

Cook slowly and covered. Rub your bird with some olive oil or butter, salt/pepper some herbs ( thyme and sage are good) cover and put in oven at 250 – 300 degrees. Internal temp should be 180.
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i hate to send you on a wild goose chase LOL but martha stewart has a good recip for keeping poultry from drying out. if you dont get any good answers try that. also a turkey injector may be what you need.
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You can always get a Reynolds turkey bag (if it’s a really big hen). You put a little flour in the bag; season as normally, and roast it in the bag (prick it on top – directions on the box). The hen/turkey will be SUPER moist; cook faster, and there’s no mess! Those bags are usually on the aisle with the saran/tin foil, etc. , but they may also be on a separate counter with Thanksgiving ingredients
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season it well and rub some butter all over it and put a half full beer can with 2 garlic cloves in it and let it stand in the oven for i hour in 350 degrees. Make sure youcover the wings and drumsticks with foil.
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If I remember correctly, hens are meant for stewing, not roasting, frying or any other type of dry heat cooking. They are generally referred to as stewing hens. Hens are older birds so they are a lot tougher than a young chicken or roaster. Look up stewing hens on the web and you’ll probably find recipes and additional information about them. Next to actually stewing the bird, a using a slow cooker is probably the best option for cooking since it generates moist heat. Season it as you normally would, and cook it on high for about 4-6 hours depending on size.
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add a can of cambell’s cream of chicken soup and some creol seassoning mix. its he best!! it sstays moist and goes really well over rice
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cook the chook according to its weight try http://www.epicurious.com for some recipes. to check when done put a skewer in the thickest part of the thigh and runs clear when dry. put some water on bottom of pan but not too much or it will poach and lemons cut in half inside the chook
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http://www.epicurious.com

I will let you in on a secret. There are 2 ways to get juicy birds out of the oven The first one is steam the bird until it is almost cooked before you put it in the oven. Don’t steam it so much that it falls apart. The other is buy a roasting rack that looks like an X or a V and place the bird with the brest facing down. Cook upside down but flip the bird for the last 1/2 hour to make the skin crispy. Be careful it will be hot. The best way though is rotisserie. But remember do not overcook the bird or cook it at too high a temperature as this will dry it out. Cook until the meat is white and the juices run clear. You could also baste it every so often.
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Cornish game hen with sweet onion compote

9 tablespoons butter
3 large onions, chopped (about 6 cups)
6 tablespoons sugar
1 cup dry red wine
3 Cornish game hens, quartered, backbones removed
1/4 cup Sherry wine vinegar
1 1/2 cups chicken stock or canned low-salt chicken broth
2 tablespoons all purpose flour

Chopped fresh parsley

PreparationMelt 3 tablespoons butter in large nonstick skillet over medium-high heat. Add onions and 3 tablespoons sugar. Cook until onions are golden, stirring often, about 15 minutes. Reduce heat to medium-low. Add wine and cook until onions are very tender and mixture is reduced to thick jamlike consistency, stirring frequently, about 40 minutes. Set compote aside.
Preheat oven to 450°F. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add hen quarters and brown well on all sides, about 8 minutes. Place hen quarters on rimmed baking sheet (do not clean skillet). Sprinkle hens with salt and pepper. Bake hen quarters until cooked through, about 20 minutes.

Transfer hen quarters to bowl; cover to keep warm. Add drippings from baking sheet, vinegar and remaining 3 tablespoons sugar to skillet used to brown hens. Bring to boil, scraping up any browned bits. Add stock and bring to boil. Mix remaining 4 tablespoons butter and flour in small bowl, forming paste. Whisk paste into stock mixture. Boil until thickened to sauce consistency, about 3 minutes. Season to taste with salt and pepper.

Rewarm onion compote; spoon onto center of each plate. Arrange 2 hen quarters around compote. Spoon sauce over. Sprinkle with chopped parsley and serve.

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