Cornish Game Hens with Pomegranate Molasses |
|---|
|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 4 | birds | cornish game hens, split, spine and wing tips remo | 2 | tablespoons | olive oil, extra virgin | 2 | tablespoons | kosher salt | 1 1/2 | cup | 1bottle (12 FL OZ) pomegranate molasses | 1/2 | cup | 1bottle (12 FL OZ) pomegranate molasses | 2 | cloves | garlic smashed | 1/2 | cup | Soup, stock, chicken, home-prepared | 1/4 | cup | Soup, stock, chicken, home-prepared | 2 | tablespoons chopped | scallions thinly sliced on bias, for garnish |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | First Prepare recipe for pomegranate molasses (x2) | | 2 | Preheat the oven to 350 degrees F. | | 3 | Tie each hens legs together with butchers twine or a blanched scallion green. | | 4 | Coat a large saute pan with olive oil and bring to Med-high heat. | | 5 | Season the hens on both sides generously with salt.
Carefully lay the hens in the pan, skin side down, and cook untill skin becomes brown and crispy, 6 to 7 minutes. Turn hens over and brown on the flesh side. | | 6 | DO NOT CROWD YOUR PAN, YOU MAY NEED TO DO THIS IN BATCHES. | | 7 | Remove the hens to a sheet tray. | | 8 | Meanwhile, combine the molasses, chicken stock and garlic in a saucepan over medium heat. Bring the molasses to a boil and reduce by half until syrupy, about 20 minutes. | | 9 | 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. | | 10 | Remove the hens from the oven and garnish with the sliced scallions. |
Pomegranate syrup or molasses |
|---|
|
