Pomegranate Glazed Cornish Hens

 Pomegranate Glazed Cornish Hens

4 Servings | 10-minute Prep Time | 45-minute Marinating Time | 1-hour Cook Time 

Ingredients

4 Cornish Hens, eviscerated

For Marinade: 

48 oz. Pomegranate Juice

4 Garlic Cloves, minced

2 tsp Ground Cinnamon

1 tsp Salt

1 tsp Black Pepper

For Roasting, Basting, and Glazing:

1 Yellow Onion, quartered

1 Lemon, quartered

4 Tbsp Melted Butter

½ cup Pomegranate Molasses 

Instructions

In large sealable container or plastic bag, combine pomegranate juice, garlic, cinnamon, salt and pepper.  Add hens and marinate in refrigerator for 45 minutes.

Preheat oven to 350°F.

Prepare hens for roasting by inserting lemon wedge and onion inside each cavity. Truss and tuck wings. (To truss without twine, use a paring knife to make a small incision on either side of the excess skin outside of the cavity. Cross one leg diagonally across the cavity and insert the tip into the incision. Repeat on the other side. The bird’s own skin will now hold itself in place.) Place breast-side up on rack of large roasting pan. 

Roast for 30 minutes.  Baste with melted butter. Then return to oven for 30 minutes.

During the last 10 minutes of cooking, brush hens with pomegranate molasses and increase the temperature to 400°F.

Hens should have internal temperature of 180°F on instant read thermometer inserted into the inner thigh before serving.

Be sure to keep your bones! Find out how to make Cornish Hen Bone Stock here.