Shake things up and opt out of turkey this Thanksgiving.
2 whole Cornish hens or small chickens
Pickle juice to cover your birds
1/4 cup small-diced shallots
1/4 cup small-diced sour pickles
1/4 cup chopped capers
1/2 bunch fresh parsley, chopped
1 bunch fresh chives, chopped
1 bunch fresh tarragon, chopped
1/2 bunch fresh dill, chopped
Zest, 1/2 lemon
3 cups olive oil
Kosher salt and freshly ground pepper
Spatchcock your birds. Lay the birds breast side down and use kitchen shears to cut down each side of the spine. Remove the spine and the wing tips (you can save these for stock), then turn the birds over, press down on the breastbone, and flatten them.
Place the birds in a large container with a tight-fitting lid, cover with the pickle juice, and refrigerate. Soak the birds in the juice for 24 to 48 hours, depending on your taste, then remove and dry the birds off with a clean dish towel.
Preheat your barbecue on medium heat, then put your flattened birds, skin side down, on the grill. Turn the heat down to low and close the lid. Cook for about 20 minutes without opening the lid of the barbecue. This will make the skin beautiful and crispy. Flip the birds and cook for two to three minutes, just to let the heat kiss the flesh and bones. Remove the birds from the heat and let them rest for five to ten minutes.
Combine all the salsa verde ingredients in a bowl. Taste and adjust seasoning as needed.
Once your birds have rested, cut them into eights. Use a knife that you don’t mind cutting through bones with. Separate the drumsticks from the thighs and cut the breasts in half.
Arrange your birds on a platter and generously smother them with the salsa verde.
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