Panfried Pressed Poussins

Panfried Pressed Poussins
Photo by Jonelle Weaver

Ingredients

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

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

Comments


Best Wine Deals

  • $28.99
    33%off
    Bouchard Pere et Fils Chevalier Montrachet France-Bordeaux-Dry White
    Bouchard Pere et Fils Chevalier Montrachet France-Bordeaux-Dry White 2009
  • $15.29
    22%off
    Lincourt Chardonnay Santa Rita Hills Sta. Rita Hills Steel
    Lincourt Chardonnay Santa Rita Hills Sta. Rita Hills Steel 2011
See More Deals »






Snooth Media Network