They were absolutely sublime. Since I keep kosher, I had to substitute pareve margarine (does not contain meat or milk ingredients) for the butter in one recipe and olive oil for the butter in the other recipe, but it was still moist, succulent, and delicious. I brushed the apricot glaze on during roasting, and it helped keep the bird moist.
I will save that - we’ve often done Cornish Hens, but pretty plain ones compared to your recipe, which looks great. Thanks very much for posting!
I tend to use coconut oil as my pareve cooking fat. But if cooking a meat meal, I dream of using duck fat... one day... for every day coconut oil works quite well and heats without becoming rancid.