Pomegranate Molasses Glazed Cornish Hens
The recipe Pomegranate Molasses Glazed Cornish Hens can be made in about 2 hours. This gluten free, dairy free, paleolithic, and primal recipe serves 2 and costs $7.76 per serving. One portion of this dish contains roughly 156g of protein, 128g of fat, and a total of 1972 calories. 495 people have tried and liked this recipe. If you have cornish hens, molasses, kosher salt, and a few other ingredients on hand, you can make it. It works well as a main course. It is brought to you by Nutmeg Nanny. With a spoonacular score of 98%, this dish is amazing. Similar recipes include Cornish Hens with Pomegranate-Molasses Glaze, Cornish Game Hens with Pomegranate Molasses, and Pomegranate-glazed Cornish Hens.
Servings: 2
Preparation duration: 30 minutes
Cooking duration: 90 minutes
Ingredients:
2 (2 pounds each) Cornish hens, cleaned and giblets removed
Ground pepper, to taste
Kosher salt, to taste
3 tablespoons molasses
1-1/2 cups pomegranate juice
2 tablespoons red wine vinegar
Equipment:
paper towels
frying pan
oven
baking spatula
whisk
aluminum foil
Cooking instruction summary:
Pre-heat you oven to 350F degrees.Clean Cornish hens, blot with paper towels to remove excess moisture, and add to a cooking dish or cast iron skillet. I used a 10 inch skillet for 2 Cornish hens. Sprinkle the skin with a desired amount of kosher salt and pepper. I like to season mine somewhat heavy. This adds lots of flavor to the skin so keep that in mind.Add Cornish hens to preheated oven. In a small to medium sized high sided non-stick skillet add pomegranate juice, vinegar and molasses. Gently whisk together and simmer over medium-low heat. If the mixture starts to foam you can skim. At this point it's easiest to change to a silicone spatula because the glaze is sticky.Once the mixture is thick and reduced remove from the heat. Make sure to keep an eye on the glaze while it's cooking as it can burn easily. Also, the ideal texture for the reduced glaze should be thick enough to brush onto the meat but not so thick that that you cannot spread it over the Cornish hens. About the consistency of honey.Add the chickens to the preheated oven and cook for about 45 minutes. Remove from the oven and glaze with pomegranate/vinegar/molasses mixture. Add back to the oven, cook for for 15 minutes more and glaze once again. Glaze one final time after another 15 minutes. (If you notice your glaze starting to burn simply tent your chicken with foil and continue with the directions)After your last glaze cook again for 15 minutes until the Cornish hen is fully cooked. The internal temperature should be around 160-165F. If you notice your chicken cooking faster simply adjust your glazing schedule. Remove the Cornish hens from the oven and let rest for at least 5 minutes before eating.Note: The skin on my Cornish hens are a slightly darker than your desired color. I went and took a phone call while they were cooking and they darkened quicker than I expected. Just a friendly warning!
Step by step:
1. Pre-heat you oven to 350F degrees.Clean Cornish hens, blot with paper towels to remove excess moisture, and add to a cooking dish or cast iron skillet. I used a 10 inch skillet for 2 Cornish hens. Sprinkle the skin with a desired amount of kosher salt and pepper. I like to season mine somewhat heavy. This adds lots of flavor to the skin so keep that in mind.
2. Add Cornish hens to preheated oven. In a small to medium sized high sided non-stick skillet add pomegranate juice, vinegar and molasses. Gently whisk together and simmer over medium-low heat. If the mixture starts to foam you can skim. At this point it's easiest to change to a silicone spatula because the glaze is sticky.Once the mixture is thick and reduced remove from the heat. Make sure to keep an eye on the glaze while it's cooking as it can burn easily. Also, the ideal texture for the reduced glaze should be thick enough to brush onto the meat but not so thick that that you cannot spread it over the Cornish hens. About the consistency of honey.
3. Add the chickens to the preheated oven and cook for about 45 minutes.
4. Remove from the oven and glaze with pomegranate/vinegar/molasses mixture.
5. Add back to the oven, cook for for 15 minutes more and glaze once again. Glaze one final time after another 15 minutes. (If you notice your glaze starting to burn simply tent your chicken with foil and continue with the directions)After your last glaze cook again for 15 minutes until the Cornish hen is fully cooked. The internal temperature should be around 160-165F. If you notice your chicken cooking faster simply adjust your glazing schedule.
6. Remove the Cornish hens from the oven and let rest for at least 5 minutes before eating.Note: The skin on my Cornish hens are a slightly darker than your desired color. I went and took a phone call while they were cooking and they darkened quicker than I expected. Just a friendly warning!
Nutrition Information:
covered percent of daily need
