Phase 1 and Phase 3
3T sea salt
1 1/2 tsp freshly ground black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
2T fresh thyme leaves
2T fresh flat-leaf parsley leaves
6 (20-oz.) Cornish hens
Process herbs and spices in a food processor or mini chopper for 15 to 20 seconds or until well combined.
Pat hens dry with paper towels. Place each hen, breast side down, on a cutting board. Cut hens, using kitchen shears, along both sides of backbone, separating backbone from hen. Discard bone or save for chicken stock (these can be frozen and saved for later).
Open hens as you would a book; turn breast side up, and press firmly against breastbone with the heel of your hand until bone cracks. Tuck wing tips under. Place hens in a parchment paper-lined baking sheet.
Gently lift the skin on the breast, and tuck some of the salt mixture, spreading carefully. Sprinkle salt mixture over hens on the outside and chill, uncovered, 10 to 24 hours. The longer the better.
Heat grill to 350° to 400° (medium-high) heat. Grill hens, skin side down and covered with grill lid, 8 minutes on each side or until a meat thermometer inserted in thickest portion registers 165°.
Remove from grill, and let stand 5 minutes.
You can also put these on foil lined baking sheet and bake these at 400 degrees until thickest portion registers 165°.