Russian Cornish Hens

• 3 Cornish hens (about 1 1/4 to 1 1/2 pounds each)
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons crushed dried savory leaves
• 1/2 cup water
• 1 tablespoon lemon juice

1. Cut the hens lengthwise alongside the backbone, and open them up.
2. Place them cut side down on a flat surface covered with plastic wrap, and arrange additional plastic wrap over the birds to cover them.
3. Using a heavy flat-bottomed pan or a meat pounder, pound the birds until they are flattened to about equal thickness throughout.
4. Sprinkle the skin side of the hens with salt, pepper and savory.
5. 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.
6. Place the hens, skin side down, in the hot skillets.
7. Cover and cook for 3 minutes over medium to high heat, turn the birds over, and cover and cook for 10 more minutes.
8. Meanwhile, wrap three bricks (each about 4 pounds) with aluminum foil.
9. Turn the birds over again in the skillet so they are skin side down, and place a brick on each bird.
10. Cook, uncovered, over medium heat for 20 minutes.
11. (The skin of the birds should be well browned and crisp.)
12. Remove the birds from the skillets, cut them in half, and arrange the six halves on a platter.
13. Discard all but 1 tablespoon of fat from each skillet, and stir half the water ( 1/4 cup) into each.
14. Bring to a boil for 1 minute, and pour over the hen pieces.
15. Sprinkle on the lemon juice.
16. and serve immediately with the salad.

cornish hens, salt, freshly ground black pepper, savory leaves, water, lemon juice

Taken from cooking.nytimes.com/recipes/5667 (may not work)