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1
Make the brine: Bring 1 1/2 gallons water and 1/3 cup salt to a boil in a large pot, whisking until the salt dissolves.
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2
Remove from the heat.
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3
Add the lemon halves, tarragon, parsley, garlic, bay leaves and peppercorns; let cool completely.
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4
Place the hens breast-side down on a cutting board.
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5
Use kitchen shears to cut along either side of the backbone to remove.
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6
Turn the hens breast-side up and open so the drumsticks point out; press the breastbone firmly to flatten.
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7
Submerge the hens in the brine and refrigerate at least 6 hours and up to 12 hours.
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8
Remove the hens from the brine and rinse well; pat dry.
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9
Place breast-side up in a baking dish and refrigerate, uncovered, to dry out the skin, at least 30 minutes.
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10
Sprinkle the hens with salt.
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11
Wrap 2 bricks with foil.
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12
Heat 1 tablespoon each olive oil and butter in each of 2 large nonstick or cast-iron skillets over medium-high heat.
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13
Add 1 hen, skin-side down, to each skillet and scatter the thyme and garlic around it.
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14
Top each hen with a foil-wrapped brick and sear until beginning to brown, about 20 minutes, rotating the pans as needed for even cooking.
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15
Remove the bricks and carefully flip the hens (do not replace the bricks); continue cooking until a thermometer inserted into the thickest part of the thigh registers 165 degrees F, 20 to 25 more minutes.
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16
Cut each hen in half and serve with the romesco and chimichurri sauces.
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17
Romesco Sauce
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18
Toss 1/2 pound plum tomatoes and 4 garlic cloves (unpeeled) with 2 tablespoons olive oil and 1/4 teaspoon kosher salt; spread on a baking sheet.
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19
Roast at 350 degrees F until soft, 20 minutes; let cool, then squeeze out the garlic.
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20
Combine the tomatoes, garlic, 3/4 cup chopped roasted red peppers, 1/4 cup sherry vinegar, 1 tablespoon honey, 1/2 teaspoon kosher salt and a pinch of red pepper flakes in a blender; blend until smooth.
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21
Transfer to a bowl; stir in 1/2 cup chopped toasted almonds.
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22
Slowly drizzle in 1/3 cup olive oil, whisking.
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23
Basil Chimichurri
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24
Put 6 garlic cloves (unpeeled) on a sheet of foil; drizzle with olive oil and seal into a packet.
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25
Roast at 350 degrees F until soft, about 20 minutes; let cool.
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26
Squeeze out the garlic cloves and mash into a paste.
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27
Combine 1 bunch basil (cut into thin ribbons), 1 bunch finely chopped parsley, 1/4 bunch finely chopped oregano, 1/3 cup sherry vinegar, 2 finely chopped shallots, 1/2 teaspoon kosher salt, and pepper to taste.
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28
Slowly drizzle in 1/3 cup olive oil, whisking.
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29
Photograph by Jason Varney
