Back in 2013 I roasted cornish game hens, with grapes.
I made that same recipe the other night and it’s very good.
Clean and dry the birds.
Pick and wash the grapes.
Peel the shallots.
Put everything into a large pot, add a lot of fresh ground pepper and thyme, a fair amount of salt and a generous drizzle of olive oil to coat everything.
Toss to mix, then into a sheet pan so the birds are exposed and not too buried in the grapes.
Roast hard at 425+ for 45 minutes for one bird, an hour or so for two, 90 minutes for three.
Crisp on the outside, juicy on the inside and just perfect.
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