Cornish game hens are typically small, but pack plenty of flavor and tender texture since they're butchered when young and immature. The hens are a speciality bird, commonly served at high-end restaurants and and important events. Due to their delicious taste and general expensiveness, leftover birds are kept refrigerated to be eaten the next day. Reheating the hens is simple and provides just as tasty a meal a day later.
Preheat the oven to 350 degrees Fahrenheit.
Place the Cornish hen in the roasting pan. Set the lid on top, but leave a small space unsealed by tilting the lid slightly.
Insert the baking pan in to the oven, placing it on the middle rack, adjusting the racks if need be.
Cook the hen for 20 minutes, or until the bird is steaming and heated through, and a meat thermometer inserted in to the deepest part of the flesh reaches 165 degrees Fahrenheit.
Remove the bird and allow it to rest for five minutes. Serve right away with leftover reheated side dishes, or newly made ones.