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The Last schmaltz

A New Year Tip & Recipe from the King of Comfort Food

Anthony Rose cookbook cover image

The start of the new year can mean a lot to so many of us. Maybe its running more? Maybe it’s about breaking unhealthy habits, or maybe it is learning a new recipe for your next dinner party? If it is the last one, then do we have the recipe for you! Chef and comfort food king, Anthony Rose, who is the author of a new cookbook The Last Schmaltz, owner of Rose and Sons, Big Crow, Fat Pasha and of course Schmaltz Appetizing, is sharing his take on the cornish hen, called the JW Bird.

Brining is the name of the game: To begin with this recipe, it is important to start with the brine. You can soak the 2 Cornish hens or small chickens in pickle Juice for 48 hours.

The secret ingredients: Pickle Juice & Filtered Water. Anthony dishes on brining your bird in half pickle juice and half filtered water. “I use filtered water because it’s important that none of the flavors in the recipe be masked by any impurities in the water. If you’re a chef at heart and care about the taste of your cooking, the Reverse Osmosis water filtration system from Reliance,is a great addition to your home.”

Fun fact from The Last Schmaltz: Brining your birds for 72 hours, creates even more of a pickled flavor!

Anthony shares his delicious recipe as an homage to his friend Jonathan. Have your own fun in the kitchen, with the following recipe.

Anthony Rose chicken dish



Recipe excerpted The Last Schmaltz

Cornish hens or small chickens2
Pickle juice (with half purified water)Enough to cover your bird
Salsa verde1 cup
Cup of small-diced shallots1/4
Cup of chopped capers1/4
Cup of small-diced sour pickles1/4
Bunch of fresh parsley chopped1
Bunch of fresh chives, chopped1
Bunch of fresh tarragon1
Bunch of fresh dill, chopped1/2
Lemon zest1/2
Cups of olive oil3
Salt and fresh ground pepperA pinch
  1. 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.
  2. 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.
  3. 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 2 to 3 minutes, just to let the heat kiss the flesh and bones. Remove the birds from the heat and let them rest for 5 to 10 minutes.
  4. Combine all the salsa verde ingredients in a bowl. Taste and adjust seasoning as needed.
  5. 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.
  6. Arrange your birds on a platter and generously smother them with the salsa verde

To make sure the water you use in your home-cooking is as clear as Anthony’s, consider a Reverse Osmosis filter solution from Reliance. Installed right at your kitchen sink, it can help eliminate a variety of common contaminants, so you can enjoy cleaner, clearer and better tasting food.

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