Garlicky Georgian Poussins - Another Pantry

Name: Garlicky Georgian Poussins - Another Pantry
Ingredients: Spatchcock each poussin by cutting it along the backbone with a knife or scissors. Flatten them with the palm of your hand, then rub with crushed garlic and season generously all over.; Heat the butter and oil in a large heavy skillet or a frying pan. Cook the poussins cut-side down first for 3 minutes over a medium heat. Then flip them and cook skin-side down for 5 minutes.; Lower the heat and place a cartouche (paper lid) over the birds, followed by a smaller frying pan on top. Weigh it all down with something heavy.; Cook for 20-25 minutes over the lowest possible heat. To test that the poussins are cooked, pull away at the legs, they should come away easily and the juices should run clear.

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Garlicky Georgian Poussins | Quick & Easy, Flavors of Spring | Mamushka | Serves 2 | Perfect for Dinner Parties

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Ingredients

Spatchcock each poussin by cutting it along the backbone with a knife or scissors. Flatten them with the palm of your hand, then rub with crushed garlic and season generously all over.
Heat the butter and oil in a large heavy skillet or a frying pan. Cook the poussins cut-side down first for 3 minutes over a medium heat. Then flip them and cook skin-side down for 5 minutes.
Lower the heat and place a cartouche (paper lid) over the birds, followed by a smaller frying pan on top. Weigh it all down with something heavy.
Cook for 20-25 minutes over the lowest possible heat. To test that the poussins are cooked, pull away at the legs, they should come away easily and the juices should run clear.