Cornish Game Hens with Pomegranate Molasses
This recipe for a Cornish Game hen looks like a fancy restaurant recipe that you can easily make at home. The pomegranate molasses gives a tangy and flavorful finish to the skin (you can easily make your own).
Ingredients
- 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
- 2 tablespoons sliced scallion greens cut thin on the bias, for garnish
Instructions
- 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. NOTE: Be careful, as the molasses can burn.
- 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
Notes
You can easily make your own homemade pomegranate molasses.
Recipe course: Anne Burrell, Food Network