Food & Cooking Recipes Dinner Recipes Roasted Pomegranate-Marinated Cornish Game Hens with Cippolini and Treviso 3.5 (13) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on November 17, 2017 Print Share Share Tweet Pin Email Servings: 6 Ingredients 6 Cornish game hens (1 ½ pounds each), rinsed, patted dry, necks reserved, giblets discarded 1 cup Pomengranate Marinade 1 cup Pomengranate Marinade %%component_recipe_title%% 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 %%component_recipe_title%% %%component_recipe_title%% Pomegranate seeds, for garnish 1 head treviso, halved, for garnish Directions 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. Print