Directions:
- 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.
- Heat butter in 10-inch cast-iron or heavy nonstick 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.
- 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.
- Halve birds lengthwise and serve each half drizzled with pan juices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 356.88 Kcal (1494 kJ) | ||
| Calories from fat | 219.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.39g | 38% | |
|---|---|---|---|
| Cholesterol | 24.25mg | 8% | |
| Sodium | 648.65mg | 27% | |
| Potassium | 53.75mg | 1% | |
| Total Carbs | 1.98g | 1% | |
| Sugars | 0.9g | 4% | |
| Dietary Fiber | 0.07g | 0% | |
| Protein | 33.8g | 68% | |
| Vitamin A | 0.1mg | 4% | |
| Calcium | 5.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 156.87 Kcal (657 kJ) | ||
| Calories from fat | 96.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.72g | 38% | |
|---|---|---|---|
| Cholesterol | 10.66mg | 8% | |
| Sodium | 285.12mg | 27% | |
| Potassium | 23.63mg | 1% | |
| Total Carbs | 0.87g | 1% | |
| Sugars | 0.4g | 4% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 14.86g | 68% | |
| Calcium | 2.4mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Three-Egg Omelets with Whisky Bacon
Unsalted butter, Canadian bacon, thinly sliced and 10 more.. -
Italian Sausage Risotto
Mild italian sausage or 1/2 lb hot italian sausage, casin... and 11 more.. -
Creamy Chicken Tortilla Soup
Carrot (chopped small), Red bell pepper (chopped small) and 12 more.. -
Acorn Squash Soup (Guy Fieri)
Whole acorn squash , approximately 8 cups when cooked and 14 more.. -
Tamale Pie Bake
Olive oil, Onions, chopped, Garlic cloves, minced and 15 more.. -
Avocado Omelet
Eggs, Milk, Salt, Pepper, Butter, Onion, diced and 6 more.. -
Fresh Salsa Omelet
Eggs, Salt, Ground black pepper, Butter and 9 more.. -
Migas
Eggs, Water, Salt , to taste, Fresh ground pepper and 7 more..
Also Try
-
-
Panfried Pork Chops with Pomegranate and Fennel Salsa
Fennel bulb (sometimes called anise), stalks cut off and ... and 8 more.. -
-
Pressed Chicken with Yellow Squash and Tomatoes
Chicken breast halves with skin and bone (2 to 2 1/4 lb) and 5 more.. -
-
Panfried Steak with Quick Barbecue Sauce
Butter, Top sirloin steak (about 1 inch thick ) and 6 more.. -
Roasted Poussins with Fennel
Six 1-lb poussins (baby chickens) or six 1 1/4-lb cornish... and 7 more.. -
Roasted Poussins with Green-Wheat Stuffing
Green wheat* (sometimes called frekeh or frik) and 17 more.. -
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
