Judy Haffner > wrote:

> If you ever cook them, what is your favorite way to prepare them?

I prepare them fairly regularly. As far as I'm concerned, the very best
way to prepare them is to pan-fry them under press. I have posted it
quite a few times in the years past. Here it is again.

It is an ancient Armenian-Georgian method rather than a recipe, called
_chicken tapaka (or tabaka)_ (from _tapa_ a kind of pan), but which is
also known in Italy as _pollastrino al mattone_ (poussin under bricks).
It is best to use a fresh, not frozen, poussin (baby chicken of about a
pound) or a Cornish hen (same thing nowadays) of that weight.

The way I make it, is first to bring the chicken to room temperature if
necessary, spatchcock it, brush it with oil, rub it with some salt,
pepper (I use hot peperoncini or good Cayenne), granulated garlic, as
well as some dry herbs (rosemary or basil) or, if the herbs are fresh,
insert them under the skin (and also garlic if it is pressed or very
finely minced). I then leave it for about 15-30 minutes. Then I heat a
cast iron pan, brush it lightly with oil, place the chicken onto it,
weighing it down with some considerable weight (I use a heavy cast iron
casserole filled with cans and topped with its heavy lid), and fry them
over medium heat for 4-5 minutes on each side. If I were you, I'd
practice ahead, for it is easy to burn the bird if the heat is too high
and just as easy to undercook it if it is too low. You also have to
experiment with the amount of herbs and spices. When made right, the
chicken is invariably very juicy, both white and dark meat.

Victor