Hen Roast

Remove the hen from cold storage and pat dry inside and out with paper towels, allowing it to come to room temperature for approximately 15 minutes.

Season the interior and exterior of the hen generously with salt, rubbing it evenly over the skin and cavity.

Rub the ½ tablespoon of lard over the entire surface of the hen, paying special attention to the breast and legs to ensure even browning.

Preheat the oven to 190°C (375°F).

Place the hen breast-side up in a roasting pan, leaving space around it for air circulation.

Roast the hen for approximately 90 minutes, basting with the rendered pan juices every 20-25 minutes to keep the skin moist and golden.

Check for doneness by piercing the thickest part of the thigh with a skewer or knife; the juices should run clear with no pink tint when fully cooked.

Remove the hen from the oven and let it rest in the pan for 5 minutes before carving and serving.