I found this recipe in a church cookbook from Louisianna (the submitter learned to make it in a cooking class called Creole Delicacies). The recipe didn’t have any amounts listed for the ingredients so the amounts are what seemed reasonable to me and should be adjusted to taste.
These little babies are really cute and really delicious. Great for dinner parties or holiday meals.
My favorite … Cornish Hens. I think they are so under appreciated. Sweet succulent, individual “MINI” chickens. Well you know what I mean. These have great flavor and simple to make. Less time than a chicken, twice the WOW impact for dinner parties and just so good. You can serve 1/2 portions or whole chickens to each person. Serve this with some citrus wild rice and I love some roasted cauliflower or roasted brussels sprouts.
We love spit-grilling these little guys but also enjoy them baked! We usually serve them with rice pilaf or stir fried rice and green beans.
These are very easy to make and elegant to serve to dinner guests or to your family. Garnish with an orange slice on the side if desired. Ask the meat cutter to cut the hens in half for you.
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