One time on Usenet, "aem" > said:

> These little birds have always disappointed me. I look at their
> convenient, even cute, size and I think gee, I ought to be able to do
> something special with these. So far, nothing has worked. I mean,
> yeah, they're always edible and okay, but the skin has never been
> delectable, the flavors -- and I've tried subtle and bold -- never make
> you sit up and take notice. The summary of about a dozen different
> efforts over some years is, frankly, blah.
>
> Tonight I did them on the grill, they having been on sale for less than
> $1 each last week. Whole, not split. Some smoke, some chiles in the
> marinade. They were blah.
>
> Someone must have better ideas -- ? -aem

How funny, we're having them for dinner tonight. I split them,
place open side down on a rack in a shallow baking pan and bake
at 350 for 60-70 minutes. I baste them every 10-15 minutes with
a mixture of melted butter, lemon juice, garlic, and S&P. Mom
made these when I was a kid and I still prefer the little hens
to chicken parts prepared the same way...

--
"Kthonian" is Jani in WA
~ mom, Trollop, novice cook ~