Cornish hens are extremely versatile, whether oven baked or slow cooked. There are so many ways to prepare them, it’s often hard to choose.

This month, I chose a sweet-and-sour recipe, and it’s easier than ever with the convenience sauces available on the market today. Check the Asian section of the grocery-store shelves for lots of good ideas.

Remember to put frozen hens in the refrigerator the night before so they can begin thawing. With poultry, especially if slightly frozen, it’s wise to begin slow cooking on High, rather than Low.

An hour or two will bump the heat up to accommodate the colder food items. The same rule applies to beef or pork.

Cornish hens always look elegant no matter the recipe. Here’s a case where the food looks as good as it tastes.