Panfried Pressed Poussins

Name: Panfried Pressed Poussins
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 177 milliliters chicken stock or broth; 1 kilograms poussins or Cornish game hens; 4 servings Accompaniment: fresh tomato and onion chutney; 1 teaspoon fine sea salt; 3 Tbsps unsalted butter

Panfried Pressed Poussins might be just the main course you are searching for. One portion of this dish contains around 50g of protein, 49g of fat, and a total of 681 calories. This recipe serves 4. It is a good option if you're following a gluten free and primal diet. A mixture of pepper, chicken stock, butter, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert.

Instructions

Cut out backbones from birds with kitchen shears. Pat birds dry, then spread flat, skin sides up, on a cutting board.

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Spread

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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 wing tips under breasts.

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Chicken Drumsticks

Sprinkle birds on both sides with sea salt and pepper.

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Salt And Pepper

Heat butter in 10-inch cast-iron or heavy nonstick skillet over moderate heat until foam subsides.

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Butter

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Frying Pan

Add birds, skin sides down, and cover with parchment round and second skillet, then top with weights. Cook birds until skin is browned, about 15 minutes. Turn birds over, cover with parchment round, skillet, and weights, then cook until just cooked through, 10 to 15 minutes more.

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Frying Pan

Transfer birds to a platter, discarding parchment, and cover loosely with foil.

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Aluminum Foil

Add stock to skillet and deglaze by boiling over high heat, stirring and scraping up brown bits, until reduced to about 1/2 cup, about 5 minutes. Skim fat from surface.

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Stock