Deep-Fried Cornish Game Hens

• 2 (3/4 lb) Cornish hens
• to taste vegetable shortening (for deep-frying)
• to taste oil (for deep-frying)
• to taste salt
• to taste pepper, freshly ground
• to taste lemon, wedges (for serving)

1. Don't fill your stockpot more than half full with shortening/oil, to allow for the inevitable boiling up when the hens are added.
2. 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.
3. Rinse the hens and pat completely dry, inside and out, with paper towels. Let stand at room temperature for 1 hour.
4. Preheat the oven to 200 degrees F. Place a large wire cake rack over a jelly roll pan/cookie sheet.
5. In a stockpot, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 375 degrees F.
6. Carefully put 1 Cornish hen in the hot shortening. Deep fry, turning occasionally, until golden brown.

cornish hens, vegetable shortening, oil, salt, pepper, lemon

Taken from www.food.com/recipe/deep-fried-cornish-game-hens-3870 (may not work)