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Glazed Cornish Game Hen https://www.metro.ca/userfiles/image/recipes/poulet-pom-cornouailles-6852.jpg PT20M PT1H00M PT1H20M
Preheat oven to 375°F (190°C)Rinse hens; pat dry. Place hens breast-side up on a roasting rack in an oiled roasting pan. Tie legs together with kitchen string. Brush hens lightly with oil; sprinkle with salt, thyme and pepper. Roast, uncovered, for 50 to 60 minutes or until tender and no longer pink, and juices run clear.While birds are roasting, prepare fresh pomegranate juice.*Prepare garnish Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 2 tablespoons of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)Place juice in a small saucepan; sprinkle with a dash of salt. Bring to a boil; reduce heat and simmer 10 minutes. Set aside.When hens are done, brush them liberally with some of the juice glaze. Roast 5 minutes more.Place hens on a serving platter; sprinkle with the reserved arils. Pass remaining glaze to spoon over each serving.
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1 cup (250 mL) pom wonderful 100% pomegranate juice or juice from 2 or 3 large POM Wonderful Pomegranates 2x1 1/2 à 1 3/4) lb (2x500 à 750 g) rock cornish rock cornish game hens olive oil 1/2 tsp. (125 mL) Salt 1/4 tsp. (60 mL) thyme pepper
Glazed Cornish Game Hen

Glazed Cornish Game Hen

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  • Gluten-free
  • Lactose-free
4
servings
0:20
Preparation
1:00
COOKING
1:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 cup
    (250 mL)
    pom wonderful 100% pomegranate juice or juice from 2 or 3 large POM Wonderful Pomegranates
  • 2x1 1/2 à 1 3/4) lb
    (2x500 à 750 g)
    rock cornish rock cornish game hens
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  • olive oil
  • 1/2 tsp.
    (125 mL)
    Salt
  • 1/4 tsp.
    (60 mL)
    thyme

  • pepper
  • garnish (optional)

  • 2 Tbsp.
    (30 mL)
    arils from 1 large pom wonderful pomegranate
Imprimer ma sélection

Preparation

Preheat oven to 375°F (190°C)

Rinse hens; pat dry. Place hens breast-side up on a roasting rack in an oiled roasting pan. Tie legs together with kitchen string. Brush hens lightly with oil; sprinkle with salt, thyme and pepper. Roast, uncovered, for 50 to 60 minutes or until tender and no longer pink, and juices run clear.

While birds are roasting, prepare fresh pomegranate juice.*

Prepare garnish Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 2 tablespoons of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)

Place juice in a small saucepan; sprinkle with a dash of salt. Bring to a boil; reduce heat and simmer 10 minutes. Set aside.

When hens are done, brush them liberally with some of the juice glaze. Roast 5 minutes more.

Place hens on a serving platter; sprinkle with the reserved arils. Pass remaining glaze to spoon over each serving.

Source : POM Wonderful

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