Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

Clean hens and pat dry. Season generously with salt, pepper, garlic

powder, and onion powder.

Drizzle olive oil over the hens and rub into the chicken very well, being sure to get under the skins to distribute spices all over.

Place dried cranberries and crispy fried

onions into the food processor. Process

using the S-blade until finely chopped.

Place into a bowl along with the pastrami, quinoa, duck sauce, and ketchup. Mix well.

Stuff each hen with half of the mixture

and place them side by side into a deep

baking pan. Set them close together so they shouldn’t lose their shape during baking.

Place duck sauce, ketchup, and soy sauce into a bowl, whisking well to combine.

Spread a few spoonsful of glaze under the chickens’ skins, and spoon about half of the glaze over the top.

Place into the oven, uncovered, and

roast for 25 minutes.

Remove pan from oven and spoon some additional glaze over the top of each hen. Sprinkle generously with everything spice and return to oven

for an additional 50 minutes.

Allow to rest several minutes before slicing.