CORNISH HENS WITH POMEGRANATE-MOLASSES GLAZE
These tender, tasty little birds are marinated in pomegranate molasses. Serve them with wild-rice salad.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 10
Steps:
- 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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