Griddled Poussin Chicken with Whole Hominy

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Jeremiah Tower

Published 2002

  • About

The little (1-pound) chickens called poussin by the English and French make a perfect one-per-person bird, and when flattened out and cooked weighted on a griddle or in a heavy skillet, they are easy, no work, no worry, just crisp and delicious.

Whole hominy is the only canned vegetable or grain I ever use—both the yellow and the white. Do not even think of making hominy at home—even