I need a little help from those of you experienced with game hens. I did Cornish game hens last year for Christmas and my family loved them! I really enjoy leaving them whole just for the presentation, even though that's a lot of food for one person, considering side dishes. This year I'm hosting 20 people. I'd really like to do the hens again. Could I make them in 2 batches and keep one warm while the other is cooking without them drying out or compromising the flavor or texture?