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