Pomegranate And Honey Roasted Game Hens Recipes

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POMEGRANATE AND HONEY ROASTED GAME HENS



Pomegranate and Honey Roasted Game Hens image

Surprise your guests with this delightful gourmet recipe that is as simple to make as your average meal. Serve with seasoned wild rice and whole green beans (not canned) for a complete meal.

Provided by Rakow

Categories     Poultry

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup pomegranate juice
1/2 cup honey
1/2 teaspoon ground coriander
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon cayenne pepper
8 garlic cloves, minced
3 rock cornish game hens, split (6 halves)
as needed salt
as needed pepper
1/4 cup honey

Steps:

  • Mix pomegranate juice, 1/2 cup honey, coriander, cinnamon, allspice, cayenne pepper, and garlic: pour over hens.
  • Marinate overnight or at least 8 hours in refrigerator turning occasionally.
  • Drain marinade from hens reserving the liquid.
  • Simmer marinade for 10.
  • Season hens with salt and pepper.
  • Bake at 450 degrees F., brushing frequently with reserved marinade until meat is firm to the touch; about 20 minutes.
  • Brush with honey.
  • Enjoy.

Nutrition Facts : Calories 470.7, Fat 23.5, SaturatedFat 6.5, Cholesterol 168.3, Sodium 84.9, Carbohydrate 36.7, Fiber 0.4, Sugar 34.9, Protein 29.1

ROASTED CORNISH HENS WITH POMEGRANATE-MOLASSES GLAZE



Roasted Cornish Hens with Pomegranate-Molasses Glaze image

Pomegranate molasses is sold in many ethnic markets and health-food stores.

Yield serves 4

Number Of Ingredients 10

1/3 cup pomegranate molasses
1/3 cup extra-virgin olive oil
1/4 teaspoon freshly ground pepper
2 Cornish hens (each 1 to 1 1/2 pounds), rinsed and patted dry
2 onions, 1 thinly sliced and the other cut into 8 wedges
4 garlic cloves, smashed
Cooking spray, for the roasting rack
1 lemon, cut into 8 wedges
2 tablespoons unsalted butter, melted
Coarse salt and freshly ground pepper

Steps:

  • In a small bowl, whisk together the pomegranate molasses, oil, and pepper. Place each hen in a large resealable plastic bag. Divide the marinade evenly between the bags; add the sliced onion and garlic. Seal the bags; turn to coat. Refrigerate at least 4 hours or overnight, turning occasionally.
  • Preheat the oven to 350°F, with the rack in the lower third. Line a shallow roasting pan or rimmed baking sheet with a roasting rack, and coat the rack with spray; set aside.
  • Remove the hens from the plastic bags, letting excess marinade drip off. Place the hens on the rack, breast side up, and tuck the wing tips under the body. Fill each cavity with 4 onion and 4 lemon wedges; tie the legs with kitchen twine. Brush with butter; sprinkle with salt and pepper.
  • Transfer to the oven, and roast until the hens are golden and cooked through, about 1 1/2 hours, rotating the pan every half-hour. If the skin starts to get too dark, cover loosely with foil. Remove from the oven; serve warm.

POMEGRANATE GLAZED CORNISH GAME HENS



Pomegranate Glazed Cornish Game Hens image

I have not tryed this yet. But I will. Pomegranates are a great souce of Vitiamin C and Potassium. Sure sounds good hope you all will like it. I got this recipe out of the sunday newpaper in the coupons.

Provided by Braunda

Categories     Poultry

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 5

2 Cornish hens
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme
2 tablespoons pomegranate juice, from 3 pomegrantes (10oz)

Steps:

  • Preheat oven to 375 deress Season game hens with salt,pepper and thyme cook on rack for 1 hr.
  • or until done.
  • Brush pomegranate glaze on hens.
  • Roast another 5 mins.
  • Sprinkle with fresh pomegranat arils.
  • Serve wigth remaining glaze as a sauce.
  • Pomegranate Glaze To juice pomegranate slice in half crosswise and use a citrus juicer.
  • In stainless stell sauce pan simmer juice with a pinch of salt until reduced to a syrupy glaze about 10 Mins.

HONEY ROASTED CORNISH GAME HENS



Honey Roasted Cornish Game Hens image

This is a recipe from an old home economics cook book, but it's one I love to make. It is great served with wild rice. Make sure hen is tender before adding honey mixture or the meat will burn. The recipe is for one Cornish Hen, but I couldn't get the software to accept it the way I tried to enter it.

Provided by Good Cook Wanda

Categories     Poultry

Time 1h30m

Yield 2 hen halves, 2 serving(s)

Number Of Ingredients 5

1 1/2 lbs Cornish hens
salt, to taste
pepper, to taste
1 cup butter, melted
1 1/2 teaspoons honey

Steps:

  • Split hen in half. Wash and pat dry. Sprinkle both sides with salt and pepper. Brush both sides with 3 Tbs butter.
  • Place breast side down on a rack in a shallow pan. Bake at 325 degrees for 25 minutes.
  • Turn. Brush with butter and bake for 25 minutes.
  • Mix honey with 1 1/2 Tbs melted butter. Brush half the mixture on the hen. Bake for 15 minutes. Turn and brush with remaining honey mixture. Bake for 15 minutes longer.

Nutrition Facts : Calories 1224.6, Fat 103.4, SaturatedFat 61.2, Cholesterol 553.9, Sodium 885.5, Carbohydrate 4.3, Sugar 4.3, Protein 69.2

ROASTED POMEGRANATE-MARINATED CORNISH GAME HENS WITH CIPPOLINI AND TREVISO



Roasted Pomegranate-Marinated Cornish Game Hens with Cippolini and Treviso image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 15

6 Cornish game hens (1 1/2 pounds each), rinsed, patted dry, necks reserved, giblets discarded
1 cup Pomengranate Marinade
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2 onions, chopped
2 carrots, chopped
2 celery stalks, chopped
2 heads garlic, separated
1 bunch fresh thyme
4 fresh bay leaves
1 pomegranate, halved, for garnish
1 tablespoon extra-virgin olive oil
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Pomegranate seeds, for garnish
1 head treviso, halved, for garnish

Steps:

  • Trim excess fat in and around cavity of each hen; remove wing tips and reserve. Generously season cavity and exterior of each hen with salt and pepper. Reserving 2 tablespoons, rub hens with marinade and refrigerate, covered, for 6 hours.
  • Preheat oven to 450 degrees with rack in upper 1/3 of oven. Place onions, carrots, celery, garlic, reserved wing tips and necks, thyme, and bay leaves in a large roasting pan. Position hens on top of vegetables so they are not crowded and tail ends meet in center of pan. Roast until the juices run clear in the legs when pricked with a fork, 45 to 60 minutes. During the last 10 minutes of roasting, baste hens with reserved marinade mixture.
  • Remove hens from oven; let rest 15 minutes. Meanwhile, heat a grill pan over high heat. Using a pastry brush, brush cut-sides of pomegranate and treviso with olive oil; season with salt and pepper. Place cut-side down on grill pan, and cook until grill marks appear.
  • Transfer some of the onions and treviso to a large serving platter. Top with hens and remaining vegetables. Drizzle with about 2 tablespoons gastrique. Garnish with grilled pomegranate and treviso. Sprinkle with pomegranate seeds, if desired.

ROASTED GAME HEN WITH ROOT VEGETABLES



Roasted Game Hen with Root Vegetables image

Instead of the usual roast chicken, why not give game hen the oven treatment? It cooks way faster, and the pan juices make a delicious sauce when combined with Dijon, lemon juice, capers, and fresh tarragon.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 9

1 Cornish game hen (1 3/4 pounds), trimmed of excess fat
Kosher salt and freshly ground pepper
3 medium carrots, peeled and quartered lengthwise
1/2 small celery root, peeled and cut into 1/2-inch matchsticks
2 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard, plus more for serving
2 tablespoons fresh lemon juice
2 teaspoons capers in brine, drained and coarsely chopped
2 tablespoons chopped fresh tarragon leaves

Steps:

  • Preheat oven to 425 degrees with racks in top and bottom. Place hen, breast-side down, on a work surface. Using kitchen shears, cut along both sides of backbone to remove. Flip over; split lengthwise with a heavy knife. Pat dry; season with salt and pepper. On a rimmed baking sheet, toss vegetables with 1 tablespoon oil; season with salt and pepper. Transfer sheet to bottom rack of oven.
  • In an ovenproof skillet, heat remaining oil over medium-high. Add hen, skin-side down; cook until browned, about 3 minutes. Flip; transfer skillet to top rack of oven. Roast, stirring vegetables once, until golden, and a thermometer inserted into thickest part of hen thigh reads 165 degrees, 18 to 20 minutes for hen, and 25 to 28 minutes for vegetables. Transfer hen and vegetables to a platter. Return skillet to medium heat; whisk in mustard, lemon juice, 1 tablespoon water, and capers. Cook until reduced slightly, about 1 minute. Stir in tarragon; spoon over vegetables. Serve, with more mustard.

CORNISH GAME HENS WITH POMEGRANATE MOLASSES



Cornish Game Hens with Pomegranate Molasses image

Provided by Anne Burrell

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 7

4 Cornish game hens, split, spine and wing tips removed
Extra-virgin olive oil
Kosher salt
1 bottle (12 fluid ounces) pomegranate molasses
2 cloves garlic, smashed
1/2 cup chicken stock
2 tablespoons sliced scallion greens, cut thin on the bias, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Tie each hen's legs together with butcher's twine or a blanched scallion green.
  • Coat a large saute pan with olive oil and bring to medium-high heat. Season the hens on both sides generously with salt. Carefully lay the hens in the pan, skin side down, and cook until the skin becomes brown and crispy, 6 to 7 minutes. Turn the hens over and brown on the flesh side. Do not crowd your pan, you may need to do this in batches. Remove the hens to a sheet tray.
  • Meanwhile, combine the molasses and garlic in a saucepan over medium heat. Bring the molasses to a boil and reduce by half until syrupy, about 20 minutes.
  • Brush the hens on both sides with the reduced molasses. Put the hens in the oven and roast until they are cooked through, basting occasionally, about 20 minutes.
  • Remove the hens from the oven and garnish with the sliced scallions.

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