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

I love an old recipe from Gourmet magazine (circa 1986 ish)

1 C fresh lemon juice
1/2 C olive oil
2 medium onions
2 garlic cloves
1/2 t celery seed
1 T worchestershire sauce
1 t hot sauce
1 t salt
1 T black pepper

Put it all in a blender or food processor and puree until smooth.

Cut 4 cornish game hens in half. Cover with marinade and let soak in
fridge for 8 hours and up to overnight.

Grill.

marcella

In article .com>,
"aem" > wrote:

> 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

aem wrote:
> 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
>


They work pretty well when you want to make a Little Chicken soup. You
don't even have to thaw them first.

Best regards,
Bob

aem wrote:
> 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 -- ?

Funny you should post this - I have 3 thawing right now. For 3 game
hens: I wash them well, clean out the kidneys and pat them dry. I fill
the cavity with 1/3 of a large sweet yellow onion, and a bit of black
pepper. I then rub the skins with canola oil, a tad of salt, black
pepper, granulated garlic, granulated onion and chili powder. I put
them in an oiled pan on a bed of sliced onions with about 1/2 inch
water in the bottom. I bake at 350F for 25 minutes, cover them with
oiled foil, and bake another 25 minutes (add more water if needed).
Uncover, and finish at 400F to brown. Let sit 15 minutes before
serving. They have a really nice flavor and are incredibly moist.

-L.

aem wrote:
> 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

Stuff them like little tiny turkeys. Served them to my parents one
Thanksgiving, stuffed with homemade cornbread and sausage dressing. Brushed
them with melted butter, salt, pepper and paprika. YUM and yum again.

Jill

aem wrote on 07 Aug 2006 in rec.food.cooking

> 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
>
>

I have been known to cut them in half, place them cut side down on a bed
of uncooked apricot stuffing and roast them on a lined with foil cookie
sheet.

well not really a bed ...just enough to over fill the cavity. So say more
of a small mound than a bed.

--


Curiosity killed the cat, but for a while I was a suspect

-Alan

aem wrote:
> 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.

Will the real gentlemen please stand up; as opposed to those appointed
by Congress.

In the late sixties, the U.S. Navy Officer's Mess in Philadelphia over
purchased these little birds, prepared them and tried to serve us
burley warriors. Of course we were all in dinner dress.The service was
formal so we gentlemen had to eat properly with the proper silverware.
Zip. Whiz. Bang. Those hens were flying everywhere, jumping off plates,
onto other tables and the floor. Never heard so much muttered
cursing--vile Navy lingo you didn't even hear shipboard. And grown men
cried. Had Philadelphia been attacked at that moment, the U.S. Navy was
inoperable. We would have surrendered.

And in sugsequent days, faced with the over purchase of those hens the
mess tried to disguise the menu marquis with names like Broiled Pullet,
Succulent Poussin, Young Chicken--anything to lure us gentlemen back
into the battle of the bird. Oh for a simple plate of SOS.

In article .com>,
"aem" > wrote:

> These little birds have always disappointed me. I look at their

> 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


Better idea? Yeah ‹ give up. Unless you're a glutton for punishment.
--
-Barb
<http://jamlady.eboard.com> Updated 7-27-06, For The King and His
Princess
"If it's not worth doing to excess, it's not worth doing at all."

On Tue, 08 Aug 2006 05:33:42 GMT, Blair P. Houghton > wrote:

>aem > wrote:
>>Someone must have better ideas -- ? -aem
>
>Wait until they grow up and grill a chicken instead.

I agree. To me, they're just not worth the trouble. Crash loves
making them, They're one of his "specialties." I want to run away
from home every time I see him put some in the shopping cart. I
consider them a novelty item. Give me a chicken, any time.

Carol

aem > wrote:

> Someone must have better ideas -- ? -aem

They are just baby chicken, with almost exactly the same taste as the
barely mature "adult" chicken sold in supermarkets nowadays. The only
real difference is size. As far as I'm concerned, the very best way to
prepare them is to 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_ (from _tapa_ a kind of pan), but which is also known in
Italy as _pollo al mattone_ (chicken under bricks). It is best to use a
fresh, not frozen, poussin (baby chicken of about a pound) or a Cornish
hen 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, sprinkle over some salt,
pepper (I use the wonderfully hot peperoncini I brought from Italy, or
else use some 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 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

In article .com>,
"aem" > wrote:

> Melba's Jammin' wrote:
> > In article .com>,
> > "aem" <aem > wrote:
> >
> > > These little birds have always disappointed me. I look at their
> >
> > > 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
> >
> >
> > Better idea? Yeah ‹ give up. Unless you're a glutton for punishment.
> > --
> Well, I appreciate the ideas. I do have much better luck with fully
> grown chickens. -aem


I think I've fixed those little guys maybe three times in 40 years. For
some reason, just seem putsy to me. Stuff one? With what? - a half
tablespoon of something? Pass.
--
-Barb
<http://jamlady.eboard.com> Updated 7-27-06, For The King and His
Princess
"If it's not worth doing to excess, it's not worth doing at all."

Victor Sack wrote on 08 Aug 2006 in rec.food.cooking

> 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
>

When spatchcocking on the grill I use 3 or 4 building bricks...well wrapped
in foil. Less trouble and no washing up...just chuck the foil out.

--


Curiosity killed the cat, but for a while I was a suspect

-Alan

Damsel in dis Dress > wrote:
>On Tue, 08 Aug 2006 05:33:42 GMT, Blair P. Houghton > wrote:
>>Wait until they grow up and grill a chicken instead.
>
>I agree. To me, they're just not worth the trouble. Crash loves
>making them, They're one of his "specialties." I want to run away
>from home every time I see him put some in the shopping cart. I
>consider them a novelty item. Give me a chicken, any time.

Maybe since they're small they need more aggressive
roasting. 500 degrees until done.

It's been forever since I've made one, so I have no
idea which way to go on the herbs and spices, but
I don't doubt there'll be something subtle in there
that will suggest something to enhance it.

Quail, on the other hand, still works. Something
about wild rice, olive oil, rosemary...

--Blair

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 ~

Mr Libido Incognito > wrote:

> When spatchcocking on the grill I use 3 or 4 building bricks...well wrapped
> in foil. Less trouble and no washing up...just chuck the foil out.

Good idea, but around here you'd have to raid a (usually fenced-off)
construction site to find any bricks...

Victor

Victor Sack wrote on 10 Aug 2006 in rec.food.cooking

> Mr Libido Incognito > wrote:
>
> > When spatchcocking on the grill I use 3 or 4 building bricks...well
> > wrapped in foil. Less trouble and no washing up...just chuck the
> > foil out.
>
> Good idea, but around here you'd have to raid a (usually fenced-off)
> construction site to find any bricks...
>
> Victor

There aren't recycled brick store over there?...All building materials that
can be reused can go to a recycling type store over here...used toilets,
sinks, doors, bricks etc...some folk like, nay prefer the recycled brick
look. Bricks would run you probably $2 at the ritzy store and $1.50 at the
plainer store.

--


Curiosity killed the cat, but for a while I was a suspect

-Alan