Name: Panfried Pressed Poussins
Yield: Makes 4 servings
Ingredients: 2 (1 1/4- to 1 1/2-pound) poussins or Cornish game hens; 1 teaspoon fine sea salt; 1/2 teaspoon black pepper; 3 tablespoons unsalted butter; 3/4 cup chicken stock or broth; Accompaniment: fresh tomato and onion chutney; kitchen shears; 2 (10-inch) heavy skillets (one preferably well-seasoned cast-iron or heavy nonstick); a 10-inch round of parchment paper; 5 to 6 pounds of weights such as 3 (28- to 32-ounces) cans of tomatoes

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Panfried Pressed PoussinsJonelle Weaver

In this recipe, based on a dish from the Republic of Georgia called tabaka, small chickens are flattened and weighted so they cook evenly and quickly. We call for poussins or Cornish game hens, but the same technique works well with a frying chicken.

Recipe notes

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