Devilled Poultry is a traditional British recipe, based on Alexis Soyer's recipe of 1854, for a classic dish of a fowl that's spatchcocked open and fried in butter to cook with onion and shallot. The full recipe is presented here and I hope you enjoy this classic British version of: Devilled Poultry.
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This is a traditional British recipe redacted from Alexis Soyer's 1854 volume A Shilling Cookery for the People, the first Victorian cookbook for the common man.
Original Recipe
154. Poultry of all kinds, Devilled.—These are best made by poultry previously cooked. The proper way is to do them with the gridiron, but in case the fire is in that state that they cannot be broiled, and the everlasting frying-pan must be made use of, then prepare them as already described for broiling. Place in the pan one ounce only of butter, and fry gently until hot through. A slight improvement may be made in using the frying-pan; it is to rub the bottom with garlic or eschalot before placing the fat in, frying some onions at the same time. A little bacon can also be fried with it.
Modern Redaction
Ingredients
4 poussin (Cornish hens) or partridges or pheasants (or any other small to medium-sized birds)
30g butter
1 shallot, finely minced
1 onion, sliced into thin wedges
salt and freshly-ground black pepper
melted butter or oil for brushing
Method:
Wash, clean and prepare the birds. Take a pair of kitchen shears and cut them open along the breast-bones. Open the birds flat and spread them open with wooden skewers passed through the thighs and the breasts. Brush the birds with a little melted butter or oil and season liberally with salt and black pepper.
Melt the butter in a large frying pan and add the shallot and onion. Fry for about 5 minutes, or until the onions are golden brown then add the birds and fry for about 30 minutes, turning half-way or until cooked through.
Ensure the birds are done through by piercing them with a fork in the thickest part of the thigh before serving. If the juices run clear, they are done.
