Panfried Pressed Poussins

Panfried Pressed Poussins
Photo by Jonelle Weaver

Ingredients

  • 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
  • 6 pounds weights such as 3 (28- to 32-ounce) cans of tomatoes
  • + 3 more ingredients
    • kitchen shears
    • 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

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