Panfried Pressed Poussins

Directions

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.