Best 8 Roasted Pomegranate Marinated Cornish Game Hens With Cippolini And Treviso Recipes

ROASTED POMEGRANATE-MARINATED CORNISH GAME HENS WITH CIPPOLINI AND TREVISO

Steps:

• 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.

GLAZED CORNISH HENS WITH POMEGRANATE-RICE STUFFING

Steps:

• Mix the cinnamon, 4 teaspoons salt and 1/2 teaspoon pepper in a bowl; sprinkle all over the hens and inside the cavities. Place the hens on a rack set on a rimmed baking sheet and refrigerate, uncovered, at least 2 hours or overnight. Meanwhile, soak the grape leaves in water 1 hour.
• Bring the chicken broth and 2 cups water to a boil in a saucepan; add the rice blend and cook as the label directs. Drain and rinse under cold water.
• Preheat the oven to 400 degrees F. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the shallot, garlic, ginger and cumin and cook, stirring, until soft, about 3 minutes. Remove from the heat; add the cooked rice, pomegranate seeds, and chopped parsley and cilantro; toss to coat. Season with salt and pepper. Add the egg yolks and stir to combine.
• Make the glaze: Bring the orange juice and pomegranate molasses to a boil in a small skillet over medium heat. Cook until reduced by half, about 5 minutes. Remove from the heat and swirl in the remaining 2 tablespoons butter.
• Fill the cavity of each hen with about 1/2 cup of the rice mixture (reserve the rest); tie the legs together with twine. Roast 20 minutes, then brush with the pomegranate glaze. Continue roasting, glazing every 10 minutes, until a thermometer inserted into the thigh registers 165 degrees F to 170 degrees F, 1 hour to 1 hour, 10 minutes. (Rotate the hens halfway through cooking; if the skin gets too dark, cover loosely with foil.)
• Meanwhile, drain the grape leaves and pat dry. Use some of the leaves to line a 9-inch pie dish. Fill with the reserved rice mixture and drizzle with 2 tablespoons water. Cover with the remaining grape leaves, shiny side up, then cover with foil. (If you aren't using grape leaves, spoon the rice into a pie dish, sprinkle with water and cover with foil.) After the hens have roasted about 20 minutes, transfer the rice to the oven and cook until heated through, about 45 minutes.
• Transfer the hens to a platter and add some parsley and cilantro sprigs and pomegranate seeds. Peel the grape leaves off the top of the rice and serve alongside the hens.

CORNISH GAME HENS WITH POMEGRANATE MOLASSES

Steps:

• 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.

ROASTED CORNISH GAME HENS MARINATED IN HONEY AND MUSTARD

Steps:

• Mix the honey, mustard, garlic, 3 tablespoons oil, thyme and cinnamon together in a bowl and set aside. Remove the wing tips from the hens. Roll the hens in the marinade and marinate overnight.
• Preheat the oven to 450 degrees F.
• Season the birds inside and out with salt and pepper. Cut the lemon in half and squeeze over each bird. Put a used lemon half in the cavity of each bird. Truss the birds.
• Set a rack in a roasting pan and brush the rack with several tablespoons vegetable oil. Place the birds, breast side down on the oiled rack. Roast for 30 minutes. Turn the birds breast side up, reduce the heat to 350 degrees and roast an additional 15 to 20 minutes or until the hens are cooked through and the skin is brown. Allow the hens to rest 10 minutes before serving.

ROASTED CORNISH GAME HENS

Steps:

• Preheat oven to 375 degrees F.
• In a small mixing bowl, stir together salt, lemon pepper, dried basil and poultry seasoning. Rub olive oil all over the hens and season each with the salt mixture. Place the hens on a baking sheet pan with plenty of space between them. You may need to use 2 pans. Loosely stuff the cavities of each hen with some green bell pepper, celery and onion. Roast the hens in the preheated oven for about 1 hour or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear. Remove the hens from the oven, loosely tent with foil and let rest 10 minutes before carving or serving.

MARINATED CORNISH GAME HENS

Steps:

• Remove bags with liver and necks from hens, wash hens well pat dry.
• Rub hens with oil.
• Prepare marinade, place hens in either glass bowl or 2 plastic bags,pour marinade over hens.
• Let hens marinate overnight in refrigerator turning hens or bags over occasionally.
• Next day remove hens from marinade and place onto a roasting rack.
• Roast hens at 400 F for 50 to 60 minutes, turning once during cooking time and baisting with matinade occasionally.
• Check for doneness by piercing with a fork,
• hens should be fork tender and juices should run clear.
• Can serve whole hens or cut hebs in half lenghtwise to double.

SPATCHCOCKED CORNISH GAME HENS WITH LEMON AND OLIVE RELISH

Steps:

• In a small bowl, combine lemon zest, garlic, salt, pepper, and olive oil. Divide mixture between 2 large resealable plastic bags. Place 2 hens in each bag and seal. Turn to coat hens with marinade. Let marinate, refrigerated, at least 1 hour or up to 4 hours.
• Preheat a grill pan or a grill over high heat. Remove hens from marinade, wiping off any excess zest or garlic. Cut along each side of the backbone to remove it. Place hen, breast side up, on a cutting board. Flatten with the palm of your hand to break the breastbone and collapse the hen. Make a small incision between each leg and bottom end of the breastbone and pass the ends of the legs through the incisions to hold them in place. Repeat with remaining hens.
• Place hens, skin side down, on grill and immediately reduce heat to low. Place a brick or heavy cast iron pan on top of each hen and grill, rotating frequently, about 15 minutes. Turn hens over and grill until cooked through and the internal temperature reaches 160 degrees on an instant-read thermometer, 10 to 15 minutes. Serve immediately with lemon and olive relish.

ROASTED CORNISH HENS WITH POMEGRANATE-MOLASSES GLAZE

Steps:

• In a small bowl, whisk together the pomegranate molasses, oil, and pepper. Place each hen in a large resealable plastic bag. Divide the marinade evenly between the bags; add the sliced onion and garlic. Seal the bags; turn to coat. Refrigerate at least 4 hours or overnight, turning occasionally.
• Preheat the oven to 350°F, with the rack in the lower third. Line a shallow roasting pan or rimmed baking sheet with a roasting rack, and coat the rack with spray; set aside.
• Remove the hens from the plastic bags, letting excess marinade drip off. Place the hens on the rack, breast side up, and tuck the wing tips under the body. Fill each cavity with 4 onion and 4 lemon wedges; tie the legs with kitchen twine. Brush with butter; sprinkle with salt and pepper.
• Transfer to the oven, and roast until the hens are golden and cooked through, about 1 1/2 hours, rotating the pan every half-hour. If the skin starts to get too dark, cover loosely with foil. Remove from the oven; serve warm.