Best Pomegranate And Honey Roasted Game Hens Recipes

Cornish Game Hens with Pomegranate Molasses image

Provided by Anne Burrell

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.

Pomegranate and Honey Roasted Game Hens image

Provided by Rakow

Categories Poultry

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup pomegranate juice
1/2 cup honey
1/2 teaspoon ground coriander
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon cayenne pepper
8 garlic cloves, minced
3 rock cornish game hens, split (6 halves)
as needed salt
as needed pepper
1/4 cup honey

Steps:

Mix pomegranate juice, 1/2 cup honey, coriander, cinnamon, allspice, cayenne pepper, and garlic: pour over hens.
Marinate overnight or at least 8 hours in refrigerator turning occasionally.
Drain marinade from hens reserving the liquid.
Simmer marinade for 10.
Season hens with salt and pepper.
Bake at 450 degrees F., brushing frequently with reserved marinade until meat is firm to the touch; about 20 minutes.
Brush with honey.
Enjoy.

Nutrition Facts : Calories 470.7, Fat 23.5, SaturatedFat 6.5, Cholesterol 168.3, Sodium 84.9, Carbohydrate 36.7, Fiber 0.4, Sugar 34.9, Protein 29.1

Honey Roasted Cornish Game Hens image

Provided by Good Cook Wanda

Categories Poultry

Time 1h30m

Yield 2 hen halves, 2 serving(s)

Number Of Ingredients 5

Steps:

Split hen in half. Wash and pat dry. Sprinkle both sides with salt and pepper. Brush both sides with 3 Tbs butter.
Place breast side down on a rack in a shallow pan. Bake at 325 degrees for 25 minutes.
Turn. Brush with butter and bake for 25 minutes.
Mix honey with 1 1/2 Tbs melted butter. Brush half the mixture on the hen. Bake for 15 minutes. Turn and brush with remaining honey mixture. Bake for 15 minutes longer.

Nutrition Facts : Calories 1224.6, Fat 103.4, SaturatedFat 61.2, Cholesterol 553.9, Sodium 885.5, Carbohydrate 4.3, Sugar 4.3, Protein 69.2

Roasted Pomegranate-Marinated Cornish Game Hens with Cippolini and Treviso image

Provided by Martha Stewart

Number Of Ingredients 15

6 Cornish game hens (1 1/2 pounds each), rinsed, patted dry, necks reserved, giblets discarded
1 cup Pomengranate Marinade
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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.