• You will also need: 2 large zip top bags, 1 large baking sheet, 1 large cooling rack to line the baking sheet, kitchen twine
• If you’re making the sour orange juice: combine 1 cup of orange juice (preferably fresh squeezed) and ½ cup lime juice. Stir or shake the juice to combine well.
• Add the garlic and ½ teaspoon salt to a mortar and pestle. Work the garlic until you break it down into small flat pieces.
• Add the smashed garlic, sour orange juice, olive oil, oregano, cumin, 1 teaspoon salt, and the bay leaf to a medium bowl or jar.
• Stir or shake to combine well. Let the marinade sit in the refrigerator for at least 30 minutes, a couple of hours is better. Shake or stir well before using.

Marinate the Cornish Hens

• Use 2 large zip top bags: Place 2 Cornish hens in each bag. Divide the marinade evenly between the bags. Close the bags tightly and place them on a baking sheet or pan, just in case the bags leak. Refrigerate the hens overnight. Turn the bag a few times so each side sits in the marinade.

Bake the Cornish Hens

• Remove the Cornish hens from the refrigerator and preheat the oven to 350°F
• Remove the hens from the zip top bags and arrange them, breast side up on a baking sheet lined with a rack/cooling rack. Remove any stray pieces of garlic. Discard the leftover marinade.
• Add a pinch of salt to the inside of each Cornish hen, and a pinch on the outside. Truss the legs with cooking twine and tuck the wings under the hens.
• Roast the Cornish hens for about 60 – 75 minutes, or until the juices run clear when pierced with a fork or knife and the internal temperature of the thickest part of the thigh and breast registers at least 165°F on an instant read thermometer.