Remove the giblets from the cavity of the hen and save for making broth. Rinse the hen under cold running water and pat dry with paper towels. Place the bird on a plate to rest. Give your sink and hands a good cleaning with hot soapy water.In a small bowl, mix together the oil, garlic, thyme, sage, salt, and pepper. Rub the hen, inside and out, with the oil and herb mixture. Fill the cavity with as much citrus, shallots, and apple pieces as will fit.Preheat your air fryer to 375°F for 3 minutes. Set the timer for 40 minutes.Place the Cornish hen, breast side down, in the air fryer basket or on the crisper plate. Roast for 15 minutes. Turn the bird over and continue to cook for an additional 15 minutes, or until the internal temperature reaches 170°F when checked with a digital meat thermometer.Remove the hen to a clean cutting board. Loosely tent with foil and allow to rest for 5 to 10 minutes before carving.When the chicken has rested, remove the fruits and aromatics from the cavity. Discard these. Carve the bird as you would a whole chicken, separating the wings, drumsticks, thighs, and breasts into portions. Place the pieces of hen on a serving platter.Serve the roasted head with a savory bread pudding. The recipe follows.Remove the giblets from the cavity of the hen and save for making broth. Rinse the hen under cold running water and pat dry with paper towels. Place the bird on a plate to rest. Give your sink and hands a good cleaning with hot soapy water.In a small bowl, mix together the oil, garlic, thyme, sage, salt, and pepper. Rub the hen, inside and out, with the oil and herb mixture. Fill the cavity with as much citrus, shallots, and apple pieces as will fit.Preheat your air fryer to 375°F for 3 minutes. Set the timer for 40 minutes.Place the Cornish hen, breast side down, in the air fryer basket or on the crisper plate. Roast for 15 minutes. Turn the bird over and continue to cook for an additional 15 minutes, or until the internal temperature reaches 170°F when checked with a digital meat thermometer.Remove the hen to a clean cutting board. Loosely tent with foil and allow to rest for 5 to 10 minutes before carving.When the chicken has rested, remove the fruits and aromatics from the cavity. Discard these. Carve the bird as you would a whole chicken, separating the wings, drumsticks, thighs, and breasts into portions. Place the pieces of hen on a serving platter.Serve the roasted head with a savory bread pudding. The recipe follows.