JACQUE ROSE’S DEEP FRIED CORNISH HENS

2 (1 1/2 lb) Cornish game hens, 2 1/2 cups buttermilk, 1 1/2 tablespoons minced garlic, 1 tablespoon dried thyme, 1 tablespoon chicken bouillon, 1/2 tablespoon black pepper, 1/2 teaspoon sugar, 1 tablespoon sage, 2 teaspoons cayenne, 1 cup self-rising flour, 1/2 cup cornstarch, and peanut oil for frying

Clean the hens, make sure you remove the giblets and all the visible fat.  In a large storage bag, add the buttermilk, garlic, thyme, bouillon, pepper, sugar, sage, and cayenne. Add the hens to the bag and store, in the refrigerator, for at least 4 hours. Remove the hens from the bag drain and pat them dry with a paper towel. Reseason the hens with salt and pepper.  Get out another bag, add the flour and cornstarch.  Dump the hens in the flour mixture, shake and coat them lightly for frying. In a heavy deep dutch oven, add the peanut oil. Bring the oil up to 350 degrees. Drop the hens in one-at-a-time fry until crispy and golden brown on all sides. Remove from the oil and drain on a wire rack.

Now it is time to make the plates:  stuff the hen cavity with dirty rice.  Sides include sauteed mustard greens, candied yams, sparkling tangerine champagne, pineapple upside-down cake for dessert, and coffee.