Panfried Pressed Poussins

Ingredients

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

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