Panfried Pressed Poussins

Panfried Pressed Poussins
Photo by Jonelle Weaver

Ingredients

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

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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