Roasted Cornish hens are great stuffed, of course, but for quicker cooking, butterfly them. Butterflying simply means removing the backbone so the hen can be opened up like a book and laid flat. The greater surface area exposed when the birds are flat allows them to cook faster.
1. To butterfly a Cornish hen, place it back side up on a cutting board.
2. Using poultry shears, cut closely along one side of the backbone.
3. Repeat on the other side; discard backbone. Turn breast side up.
4. Open the bird so the drumsticks point out. Press the breastbone firmly to flatten.