Roasted Cornish Hens With Pomegranate Molasses Glaze Recipes

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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.

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.

CORNISH HENS WITH LEMON AND HERBS



Cornish Hens with Lemon and Herbs image

For more-generous portions, cook one hen per person. If you do, use two roasting pans, and double the other ingredients.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h5m

Number Of Ingredients 6

2 Cornish hens (about 1 3/4 pounds each), room temperature, rinsed well and patted dry
1 bunch fresh thyme (about 1/2 ounce), plus more for garnish
2 lemons, halved, plus wedges for serving
1/4 cup loosely packed fresh flat-leaf parsley leaves
3 tablespoons unsalted butter
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 450 degrees. Place hens in a roasting pan, breast sides up. Place 2 thyme sprigs and 1 lemon half in cavity of each hen. Loosen skin from breast, and place remaining thyme and the parsley underneath. Squeeze remaining lemon halves over hens. Rub butter all over hens. Season generously with salt and pepper.
  • Roast hens, rotating pan halfway through, until skin turns golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees, 45 to 50 minutes. Let stand 10 minutes. Cut hens in half lengthwise. Garnish with thyme sprigs, and serve with lemon wedges.

GLAZED CORNISH HENS WITH POMEGRANATE-RICE STUFFING



Glazed Cornish Hens With Pomegranate-Rice Stuffing image

These pomegranate and orange glazed hens make a festive main course. Wild rice and herbs create a hearty stuffing spiced with cumin and ginger. Any extra rice can be layered between grape leaves and baked to serve alongside.

Provided by Food Network Kitchen

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 17

3/4 teaspoon ground cinnamon
Kosher salt and freshly ground pepper
4 Cornish hens (about 1 1/4 pounds each), rinsed and dried
15 jarred grape leaves (optional)
3 cups low-sodium chicken broth
1 1/2 cups wild rice blend
6 tablespoons unsalted butter
1 large shallot, minced
1 clove garlic, minced
3/4 teaspoon ground ginger
3/4 teaspoon ground cumin
3/4 cup pomegranate seeds, plus more for serving
2 tablespoons chopped fresh parsley, plus sprigs for serving
2 tablespoons chopped fresh cilantro, plus sprigs for serving
3 large egg yolks
3/4 cup fresh orange juice
1 tablespoon pomegranate molasses

Steps:

  • Mix the cinnamon, 4 teaspoons salt and 1/2 teaspoon pepper in a bowl; sprinkle all over the hens and inside the cavities. Place the hens on a rack set on a rimmed baking sheet and refrigerate, uncovered, at least 2 hours or overnight. Meanwhile, soak the grape leaves in water 1 hour.
  • Bring the chicken broth and 2 cups water to a boil in a saucepan; add the rice blend and cook as the label directs. Drain and rinse under cold water.
  • Preheat the oven to 400 degrees F. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the shallot, garlic, ginger and cumin and cook, stirring, until soft, about 3 minutes. Remove from the heat; add the cooked rice, pomegranate seeds, and chopped parsley and cilantro; toss to coat. Season with salt and pepper. Add the egg yolks and stir to combine.
  • Make the glaze: Bring the orange juice and pomegranate molasses to a boil in a small skillet over medium heat. Cook until reduced by half, about 5 minutes. Remove from the heat and swirl in the remaining 2 tablespoons butter.
  • Fill the cavity of each hen with about 1/2 cup of the rice mixture (reserve the rest); tie the legs together with twine. Roast 20 minutes, then brush with the pomegranate glaze. Continue roasting, glazing every 10 minutes, until a thermometer inserted into the thigh registers 165 degrees F to 170 degrees F, 1 hour to 1 hour, 10 minutes. (Rotate the hens halfway through cooking; if the skin gets too dark, cover loosely with foil.)
  • Meanwhile, drain the grape leaves and pat dry. Use some of the leaves to line a 9-inch pie dish. Fill with the reserved rice mixture and drizzle with 2 tablespoons water. Cover with the remaining grape leaves, shiny side up, then cover with foil. (If you aren't using grape leaves, spoon the rice into a pie dish, sprinkle with water and cover with foil.) After the hens have roasted about 20 minutes, transfer the rice to the oven and cook until heated through, about 45 minutes.
  • Transfer the hens to a platter and add some parsley and cilantro sprigs and pomegranate seeds. Peel the grape leaves off the top of the rice and serve alongside the hens.

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
1 cup Pomengranate Marinade %%component_recipe_title%%
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.

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.

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