Cornish Game Hens with Pomegranate Molasses
- Level: Easy
- Yield: 4 servings
- Total: 1 hr 10 min
- Prep: 10 min
- Cook: 1 hr
Ingredients
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
Directions
- 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.