Thaw the Cornish hen completely if frozen
Remove the giblets and neck from the cavity
Rinse the hen briefly under cold water if desired
Pat the hen dry with paper towels
Trim any excess fat or loose skin
Check for and remove any remaining pin feathers
Season the cavity and skin with salt and pepper
Add herbs, garlic, lemon, or other aromatics if desired
Truss the legs and tuck the wing tips under the body
Brush or rub the skin with oil or melted butter
Let the hen rest at room temperature briefly before cooking