In this recipe, based on a dish from the Republic of Georgia calledtabaka, small chickens are flattened and weighted so they cook evenly and quickly. We call forpoussinsor Cornish game hens, but the same technique works well with a frying chicken.
Ingredients
Makes 4 servings
Special Equipment
Step 1
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 wing tips under breasts. Sprinkle birds on both sides with sea salt and pepper.
Step 2
加热黄油在10英寸的铸铁或沉重的不粘锅的skillet over moderate heat until foam subsides. 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.
Step 3
Transfer birds to a platter, discarding parchment, and cover loosely with 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.
Step 4
Halve birds lengthwise and serve each half drizzled with pan juices.
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Reviews (10)
Back to TopWhat's the recipe for the pancakes the bird is sitting on?
Ghighi
11/1/2012
This was good and different-- with a little more practice and experimenting I think it could be great. I was expecting the skin to be crispier. Next time I will dry the hens more, cook only one in a pan, and flatten them with a meat tenderizer. The pan deglazing was divine-- I sauteed a little garlic and sage in the butter before adding the chicken broth.
Anonymous
Bronxville, NY
12/21/2009
This may be my default method of cooking cornish hens. Delicious.
ascoli
Minneapolis
3/11/2007
Super. Do make the stock reduction as deglazing the pan from poussins that cooked for 30 minutes in butter imparts a heavenly flavor. On menus in Georgian restaurants, chicken tabak is always there. We are living in Moscow for 11 years now and adore Georgian cuisine. This is a very authentic Georgian dish.
beetieb
Moscow, Russia
11/20/2006
I used cornish game hens that were about 1 3/4 lbs. each. They fit in a 12" skillet. I didn't do the deglazing sauce, but will next time as a little more moisture would be good. The chutney is excellent and enjoyable with the hens. Simple and really good.
hehosch
San Diego, CA
10/9/2004
Although you might be tempted to dress up this recipe, don't . . . if you are using real poussins. They have such a delicate and delicious flavor. On the other hand, if you are using a small chicken (butterflied) or Cornish game hens, you might want to add some seasonings or herbs. In any case, I use two bricks covered in heavy-duty foil, and then a second cast-iron skillet (in addition to the cooking skillet) to rest on top of the bricks. Really delicious!!
Carol
Buffalo, NY
9/30/2003
This was a very simple recipe that turned out delicious. I served with wild rice pancakes and baked pancetta brussel sprouts. What a fabulous meal!
Dave Klein
San Ramon, CA
12/18/2002
very tasty and easy to prepare
Anonymous
Mobile,AL
9/19/2002
very tastey and will try it again!
alicia
north carolinia
9/18/2002
what a different, super way to fix small birds, thanks. It isn't hard to do and doesn't take that long.S
s.a.
Arkansas
9/18/2002