Roasted Cornish Hens w/ Pan Dressing and Chicken Gravy

Little Cornish hens, seasoned up well, stuffed with thyme.............. roasted in a pan with dressing.
HEN PREP
Pat hens very dry and let air dry in refrigerator for a few hours.
Add a couple teaspoons of Tony Sachere Chicken Marinade into the cavity of the hens or use some Italian dressing. Roll the hens around a time or two to distribute.
Add a few sprigs of Thyme to the cavities.
Coat hens with Olive oil and season well with salted Chicken rub of choice.
Sprinkle with a light dusting of Paprika for good final color if desired.
Tie the legs together and tuck the wings under.
Separate each hen a few inches apart in roasting pan.
DRESSING
In a pot heat two cups of low sodium or unsalted chicken broth with 4 Tbsp unsalted butter.
Add a teaspoon of dried Sage and a teaspoon of poultry seasoning.
Add a few sprinkles of salt free onion and herb or use some onion powder or just a few shakes of dehydrated onions.
Add a tablespoon or two of parsley.
Allow to come to simmer and pour on 8 ounces of cornbread stuffing from the box or bag.
Place the rehydrated dressing around the hens, leave a bit of space between the stuffing and the chicken in the bottom of the pan.
Spray with a bit of olive oil and sprinkle with a little bit of black pepper.
Place in oven 400 degrees for 50 minutes. Turn the roasting pan a time or two through the cook for even cooking.
If top starts getting to brown lay a little piece of aluminum foil over the top of the hens.
Remove after 50 minutes and probe around to get an idea of internal temp.
Base and brush with some unsalted butter.
Place back in oven to cook to final internal temperature of around 170.
Sprinkle first with some Ms. Dash unsalted chicken rub if desired for some more herb flavor and add some texture to the surface.
GRAVY
Add two tablespoons of butter to a pot, melt.
Add a couple tablespoons of flour to make a roux.
Cook a few minutes to remove raw edge from flour.
Pour in two cups of water that has been mixed with two teaspoons of wet roasted chicken base.
Bring to a simmer.
Add a pinch of pepper and garlic powder as well as any other desired seasonings.
Turn heat off once gravy has thickened to desired consistency and finish off with some parsley.
Taste for sesoning and adjust to taste before serving.
Allow hens to cook about ten minutes before serving to allow juices to redistribute.