Russian Cornish Hens

Preparation

1. Step 1

   Cut the hens lengthwise alongside the backbone, and open them up. Place them cut side down on a flat surface covered with plastic wrap, and arrange additional plastic wrap over the birds to cover them.

2. Step 2

   Using a heavy flat-bottomed pan or a meat pounder, pound the birds until they are flattened to about equal thickness throughout. Sprinkle the skin side of the hens with salt, pepper and savory.

3. Step 3

   Heat two nonstick skillets, one large enough (about 12 inches) to accommodate two hens without overlap, and a second skillet (8 to 9 inches) to accommodate the third hen. Place the hens, skin side down, in the hot skillets. Cover and cook for 3 minutes over medium to high heat, turn the birds over, and cover and cook for 10 more minutes. Meanwhile, wrap three bricks (each about 4 pounds) with aluminum foil.

4. Step 4

   Turn the birds over again in the skillet so they are skin side down, and place a brick on each bird. Cook, uncovered, over medium heat for 20 minutes. (The skin of the birds should be well browned and crisp.)

5. Step 5

   Remove the birds from the skillets, cut them in half, and arrange the six halves on a platter. Discard all but 1 tablespoon of fat from each skillet, and stir half the water ( ¼ cup) into each. Bring to a boil for 1 minute, and pour over the hen pieces. Sprinkle on the lemon juice. and serve immediately with the salad.