Cornish Game Hens with Cranberry Gravy

Heat oven to 450°.

Have ready a large shallow roasting pan big enough to hold the 8 birds with a little space between.

Wash the hens and dry well inside and out with paper toweling.

Sprinkle inside of each with salt and pepper.

Add a small piece of bay leaf, a sliver of garlic, a clove, a slice of onion, half a slice of lemon, a sprig of celery leaves and a sprig of parsley to the inside of each bird.

Tie legs and wings close to bodies and set birds in lightly oiled roasting pan.

Lay a half strip of bacon over the breast of each bird.

Add onions quarters, giblets, chicken stock and vermouth to the pan.

Roast 15 minutes at 450°. Turn heat to 350° and continue roasting until the birds are tender, about 45 minutes.

Baste occasionally and remove bacon for the last 15 minutes of cooking.