Where should the thermometer be place in a Cornish?

In a Cornish hen, the thermometer should be inserted into the thickest part of the thigh, avoiding contact with the bone. This ensures an accurate reading of the internal temperature, which should reach 165°F (75°C) for safe consumption. It's also good practice to check the temperature in the breast to ensure even cooking. Always allow the hen to rest for a few minutes after cooking before carving.