Pomegranate Molasses Glazed Cornish Hens

These sweet little pomegranate molasses glazed Cornish hens are the perfect addition to your dinner table. They are full of pomegranate and molasses flavor.

These sweet little pomegranate molasses glazed Cornish hens are the perfect addition to your dinner table. They are full of pomegranate and molasses flavor.

So the Olympics started. I’m not gonna lie, I don’t hate the Olympics but they are not my favorite thing either. I often times watch and just say over and over again “how would anyone figure out they were good at this?” Seriously, at one point in your life would you ski off a giant slope and fly into the air? Or cross country ski and then shoot at targets? It just seems so random. Last night I watched this long distance cross country ski race and I watched the skiers go over the finish line and collapse onto the ground. Umm….no. Any sport that requires I give it so much energy that I collapse afterwords is no sport of mine. I’m more into the type of sports that require comfortable clothing, good food and beer. Does this sport exist?

Speaking of good food (see that segue!) I made these beautiful Cornish hens a few weeks ago and I had to share them with you. I grew up eating molasses slathered on my roast Cornish hens and I love the sweetness it gives the skin. I switched it up just a little by making a pomegranate molasses but you still get that sweet flavor. The skin was crispy and delicious, and even though know I better, I ripped it off and ate it first.  Don’t judge me. Crispy skin is amazing…you know it’s true!

These sweet little pomegranate molasses glazed Cornish hens are the perfect addition to your dinner table. They are full of pomegranate and molasses flavor.

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Pomegranate Molasses Glazed Cornish Hens

These sweet little pomegranate molasses glazed Cornish hens are the perfect addition to your dinner table. They are full of pomegranate and molasses flavor.

Yield: 2 servings

Prep Time: 30 minutes

Cook Time: 1 hour 30 minutes

Total Time: 2 hours

Ingredients:

  • 2 (2 pounds each) Cornish hens, cleaned and giblets removed
  • Kosher salt, to taste
  • Ground pepper, to taste
  • 1-1/2 cups pomegranate juice
  • 2 tablespoons red wine vinegar
  • 3 tablespoons molasses

Adapted from Martha Stewart

Directions:

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!

10 Responses to “Pomegranate Molasses Glazed Cornish Hens”

  1. #
    1
    Joanne — February 10, 2014 at 7:55 am

    The skiing and shooting event was absolutely the most ridiculous thing I have ever seen. No, just NO.

    Pomegranate molasses….YES just YES! These look awesome.

  2. #
    2
    Jenny Flake — February 10, 2014 at 8:31 am

    Wow, fabulous looking cornish hens!! That glaze!!!

  3. #
    3
    Meagan @ A Zesty Bite — February 10, 2014 at 9:15 am

    These cornish hens look great! I’m not a huge fan of winter olympics.

  4. #
    4
    Emily {Jelly Toast} — February 10, 2014 at 9:19 am

    Crispy skin is the best! Also, not feeling the Olympics this year, either, so I’m totally with you!

  5. #
    5
    Claire Gallam — February 10, 2014 at 11:10 am

    HOLY FREAKING CRAP.

  6. #
    6
    Norma Dimsey — February 10, 2014 at 1:40 pm

    These look fantastic!

  7. #
    7
    Sue/the view from great island — February 10, 2014 at 4:38 pm

    These are incredibly luxurious and a perfect romantic dinner for 2!

  8. #
    8
    Blond Duck — February 13, 2014 at 12:01 am

    That sounds great!

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    9
    Ali — March 4, 2014 at 10:22 pm

    I plan on possibly making this tomorrow, can you clarify how much red wine vinegar to use? Also, I have pure maple syrup, can I use that instead of molasses? I have no room for extra ingredients that I will not use and I’d love to use the syrup up. Thanks!

    • nutmegnanny replied: — March 4th, 2014 @ 10:30 pm

      Hi Ali! I fixed my mistype so the recipe correct now, thank you! I think you could use maple syrup instead of molasses but the flavor will be different since molasses has a strong distinct flavor. However, I do think maple syrup would be delicious! Let me know if you try it out. I would love to know how it tastes 🙂 Also I would suggest cutting down the vinegar just a little since the maple syrup will not have as strong of a flavor.

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