How do I remove the bag from inside the Cornish hen?

Doing that will extend your cooking time by about 15 minutes, Next time you can safely thaw the bird by immersing in hot water. Since Cornish Hens (by the way, a Cornish Hen is not a species, it is simply a young chicken, average 28 days before um, "processing") thawing will take about 30 minutes.

Ready the hens for the grill by removing the wishbone, which surrounds the inside of the neck cavity. Scrape the bone with the blade of a sharp knife to free the membrane that covers it, then reach in with your fingers and pull it out. Use the knife to cut out the backbone. Use kitchen shears to cut away any protruding ribs. Choose either of the following methods of grilling: Grill the whole bird. Flatten it by pulling the two breasts and thighs back around so the breastbone splits. You can pull the breastbone out with your fingers. Or, grill half-birds. Use a knife to cut through the breastbone vertically so the bird is cut in half. Marinate the bird while preparing the fire, if you're using a marinade. Start a medium grill fire. If using a dry seasoning, season the meat now. Wait for the grill to get hot. When it is, place the hen on the grill over direct heat, meat side up, so the bones face the heat source. Cook on this side for about 4 minutes, then flip it over. Be careful of flare-ups when cooking skin side down, as melting fat from the skin can easily drip into the flames. Turn the bird every few minutes to ensure even cooking - cooking times will vary, but a whole Cornish hen usually takes about 10 to 15 minutes to cook over medium heat. Test for doneness by pulling the thighbone out of the hip socket, which will let you see if the meat is fully cooked. To test for doneness with an instant-read cooking thermometer, insert the tip in the deepest part of the thigh. The bird is done when the internal temperature reaches 155 degrees F. Let the bird rest for 5 to 10 minutes before eating. Tips & Warnings Grilling whole birds can be made easier by weighing them down with bricks as they cook. The bricks, especially when preheated on the grill, speed up cooking and flatten the bird slightly to give it a more uniform shape. Check for doneness a little earlier if using this method.

Hen Bag

It is sometimes in the instructions on the outer wrapping of the fowl; chicken, turkey, hen, etc. The best method is a byproduct of a step you should be doing anyway - that being, washing your bird.

Clean the inside of your sink or a large bowl for smaller birds and then rinse and wash the bird using your hands (feel free to wear gloves) and cold water. Thoroughly clean the inside cavity and make sure the water runs clear before you consider yourself "done". This might require you to insert your hand or fingers inside the cavity and loosen or break any remaining veins or connective tissues still inside. In doing this you will also defrost some of the frozen areas - a bonus for cases such as yours where the gizzards bag is still frozen to the inside of the birds cavity. It will loosen the bag and allow you to remove the organ meats that are inside… PRIOR to cooking your bird.

=)

Happy Cooking.

Added note in response to the Chef's post - it isn't normally considered 'safe' to immerse or attempt to thaw a frozen bird in hot water. It creates uneven thawing and is generally considered unsafe in the food (especially meat) handling business.

Chicken should always be thoroughly defrosted before you cook it....that way the giblets bag just pulls out.

still no one answered is it a bad thing that that was done