Yup. I presume you're butterflying the bird first, right?
Another way, if you have time, is to salt the outside and let it dry in the fridge for a day or so (on a rack over a plate, uncovered, in the coldest part of the fridge). Then when you roast it (if you choose to roast) at fairly high heat, you'll get lovely crisp skin. This is how the great roast chicken is done at Zuni in San Francisco (the instructions are in Judy Rodgers's Zuni Café Cookbook. The recipe is also posted here on the MSNBC site).
Well, I can report that my chicken came out of the oven with totally crackling skin. :thumb: Four-pound bird, flavored butter under the skin, about 24 hours drying in the fridge. Put it in a roasting pan on a flat rack. Thirty minutes at 450 degrees F, then turned down to 350F for another hour. Even resting for 10 to 15 minutes before I cut it up, the skin stayed crisp. Poured the fat out of the roasting pan, added chix broth to the fond, scraped up everything and had a lovely jus.
Yup, definitely broth: that's what it says on the Tetrapak. I've got so many vegetable stocks in my freezer right now, and lots of bones waiting to be boiled, but no chicken stock, so I had to go buy some.
But seriously: why do they not like game hens? They're very mild in flavor, but they're still chicken-y. And I find them a good size, with one bird just right for two of us. Years ago in a Polish restaurant in Detroit, I ordered a whole one instead of a half -- thank goodness I lived close by and could bring home the leftovers. A whole game hen is too much for me -- although not for some people. And goodness knows, they're cheaper than a poussin.