Panfried Pressed Poussins

1. 1

   Cut out backbones from birds with kitchen shears.

2. 2

   Pat birds dry, then spread flat, skin sides up, on a cutting board.

3. 3

   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.

4. 4

   Tuck wing tips under breasts.

5. 5

   Sprinkle birds on both sides with sea salt and pepper.

6. 6

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

7. 7

   Add birds, skin sides down, and cover with parchment round and second skillet, then top with weights.

8. 8

   Cook birds until skin is browned, about 15 minutes.

9. 9

   Turn birds over, cover with parchment round, skillet, and weights, then cook until just cooked through, 10 to 15 minutes more.

10. 10

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

11. 11

    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.

12. 12

    Skim fat from surface.

13. 13

    Halve birds lengthwise and serve each half drizzled with pan juices.

* Per serving · 4 servings · Values may vary.

No additional tips available.