Panfried Pressed Poussins

Panfried Pressed Poussins
Photo by Jonelle Weaver


  • ½ teaspoon black pepper
  • 2 1 1/4- to 1 1/2-poundspoussins or Cornish game hens
  • 1 10-inch round of parchment paper
  • ¾ cup chicken stock or broth
  • fresh tomato and onion chutney
  • kitchen shears
  • 3 tablespoons unsalted butter
  • + 3 more ingredients
    • 1 teaspoon fine sea salt
    • 2 10-inch heavy skillets (one preferably well-seasoned cast-iron or heavy nonstick)
    • 6 pounds weights such as 3 (28- to 32-ounce) cans of tomatoes

Cut out backbones from birds with kitchen shears. Pat birds dry, then spread flat, skin sides up, on a cutting board. Cut a 1/2-inch slit on each side of each bird in center of triangle of skin between thighs and breasts (near drumstick), then tuck bottom knob of drumstick through each slit. Tuck...

View full recipe at Epicurious


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