Panfried Pressed Poussins

Panfried Pressed Poussins
Photo by Jonelle Weaver

Ingredients

  • 1 teaspoon fine sea salt
  • kitchen shears
  • 6 pounds weights such as 3 (28- to 32-ounce) cans of tomatoes
  • 1 10-inch round of parchment paper
  • 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)
  • + 3 more ingredients
    • fresh tomato and onion chutney
    • ¾ cup chicken stock or broth
    • ½ teaspoon black pepper

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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