Cornish Hens with Pomegranate-Molasses Glaze
Pomegranate molasses is sold in many Middle Eastern markets and health-food stores. Serve the hens with wild-rice salad.
- 2/3 cup pomegranate molasses
- 2/3 cup extra-virgin olive oil
- Freshly ground pepper
- 4 Cornish hens (1 to 1 1/2 pounds each), rinsed and patted dry
- 4 onions, 2 thinly sliced, the other 2 cut into 8 wedges each
- 8 garlic cloves, smashed
- Vegetable oil, cooking spray
- 2 lemons, cut into 8 wedges each
- 4 tablespoons (1/2 stick) unsalted butter, melted
- Coarse salt
- In a small bowl, whisk together pomegranate molasses, oil, and 1/2 teaspoon pepper. Place each hen in a large resealable plastic bag. Divide marinade, sliced onions, and garlic evenly among bags. Seal bags; turn to coat. Refrigerate at least 4 hours (or up to overnight), turning occasionally.
- Preheat oven to 350 degrees, with rack in lower third. Set roasting racks in 2 shallow pans or on 2 rimmed baking sheets, and coat racks with cooking spray.
- Remove hens from plastic bags, letting excess marinade drip off. Place hens on racks, breasts side up, and tuck wing tips under. Fill cavity of each hen with 4 onion and 4 lemon wedges; tie legs with kitchen twine. Brush all over with butter; season with salt and pepper.
- Transfer pans to oven, and roast until hens are golden and cooked through, about 1 1/2 hours, rotating pan every 30 minutes. (If skin starts to brown too quickly, tent loosely with foil.) Serve warm.
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