Table for One is a column by Senior Editor Eric Kim, who loves cooking for himself—and only himself—and seeks to celebrate the beauty of solitude in its many forms.
In 1949, a fire wiped out a flock of African guinea hens that Alphonsine "Therese" Makowsky and her husband were raising and selling. To replenish their stock, Therese turned instead to Cornish chickens, whose meatiness she had read about in a book and wanted to try breeding herself, and White Plymouth Rock hens, which were favorable for their all-white meat—not to mention their petite, single-serving size. And thus, the perfect cross-bred bird, both meaty and petite, was born.
from Food52
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