Tuesday, April 21, 2009

sunday supper: pomegranate-glazed cornish game hens

Sweeeeet. I love a chicken with a sweet, tangy, crisp skin. You really can't beat that. And you really can't beat how completely easy it is to achieve that. These little cornish game hens with a pomegranate-honey glaze have the zing of ginger and the mellowness of scallions for an Asian-inspired flavor.

Not to mention how juicy these little hens come out. The breast meat doesn't dry out at all, the leg meat is super succelent, and a little 1-pound bird is the perfect size for a hearty Sunday Supper. And all there is to it is a little brushing, and 1 hour of your time. Recipe after the jump:


2 rock cornish game hens (approx 1 to 1 1/2 pounds each)
1 tbsp canola oil
2 tbsp minced ginger
3 cloves garlic, crushed
2 scallions, chopped
1/2 cup pure pomegranate juice (be sure this is not a juice blend)
1 1/2 tbsp honey
kosher salt

Preheat oven to 400 degrees. Rinse the hens and pat very dry with paper towels. Truss the birds, then season liberally with kosher salt, rubbing it into the skin. Place the birds in a roasting or baking pan and roast dry for 15 minutes.

While the birds are roasting, heat a small saucepan over medium-high heat. Add the oil and allow to heat. Add the ginger and garlic and saute until fragrant, being careful to not allow it to burn. Add the scallions and saute until softened. Add the pomegranate juice and the honey and stir until the honey is well dissolved. Lower the heat to a very gentle simmer.

After the hens have roasted for 15 minutes, lower the heat to 350. Brush the birds well with the pomegranate glaze. Continue to roast the birds, basting every 15 minutes, until they have cooked for 1 hour total.


Leah said...

These photos are incredible. I clicked to enlarge and was blown away by the intense glaze...

Anonymous said...

Hey, thanks for the great recipe. I am going to try making it today. Do you have any recipe that adds acai juice?