Chicken With Preserved Lemon And Olives

By Saveur
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3 whole 2 1/2- to 3-lb. chickens, with livers

4 cups white wine vinegar

2 cups kosher salt, plus more for seasoning

5 medium red onions, peeled and chopped

2 bunches cilantro, trimmed and chopped

1 bunch parsley, trimmed and chopped

14 cloves garlic, peeled and minced

10 oz. (2 1/2 sticks) butter, cubed

12 tbsp. ground ginger

1 3'' cinnamon stick

2 1/2 tsp. saffron threads

2 tsp. ground turmeric

Freshly ground white pepper

Juice of 3 lemons

2 cups kalamata olives

6 preserved lemon rinds (remove and discard pulp),

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