Pom Honey Roasted Game Hens Recipes

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.

HONEY ROASTED CORNISH GAME HENS

Steps:

• Split hen in half. Wash and pat dry. Sprinkle both sides with salt and pepper. Brush both sides with 3 Tbs butter.
• Place breast side down on a rack in a shallow pan. Bake at 325 degrees for 25 minutes.
• Turn. Brush with butter and bake for 25 minutes.
• Mix honey with 1 1/2 Tbs melted butter. Brush half the mixture on the hen. Bake for 15 minutes. Turn and brush with remaining honey mixture. Bake for 15 minutes longer.

POM HONEY ROASTED GAME HENS

Steps:

• 1. Prepare fresh pomegranate juice.* 2. Mix pomegranate juice, 1/2 cup honey, and remaining ingredients; pour over hens. 3. Marinate, covered, overnight or at least 8 hours in the refrigerator. Turn occasionally. 4. Drain hens, reserving marinade. Simmer marinade, covered for 10 minutes; reserve. 5. Season hens with salt and pepper. 6. Bake at 450F, basting frequently with reserved marinade, until hens are just firm to the touch, about 25 minutes. 7. Prepare garnish - Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater 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 1/2 cup arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) 8. Remove from oven; let rest covered with a tea towel for 5 minutes. Brush each half with 1/2 tablespoon honey. 9. Garnish with pomegranate arils and chopped pistachios. *For 1 cup of juice, cut 2-3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

HONEY-LEMON-THYME CORNISH GAME HENS

Steps:

• Position an oven rack in the center of the oven and preheat the oven to 375 degrees F.
• Rinse the hens well under cool running water. Pat them dry with paper towels.
• Melt the butter with the chopped fresh thyme in a small saucepan. In a small bowl, combine the juice of 4 lemons, honey, and soy sauce. Add the melted thyme butter and mix to combine. Reserve.
• Heat a large cast iron pan on medium heat. Coat the bottom of the pan with olive oil.
• Generously salt and pepper the hens and lay them skin-side down in the hot pan. Sear 4 minutes each side.
• Pour 1/3 of the glaze on the bottom of a 9 by 13 baking dish. Transfer the hens, and their pan drippings, to the baking dish. Pour the remaining glaze over the hens and place in the oven for 30 minutes or until a thermometer reaches an internal temperature of 165 degrees F. Remove the dish from the oven and let them rest for about 5 minutes. Garnish with the sliced lemon and fresh thyme sprigs, and serve.

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.

HONEY GAME HENS

Steps:

• Rinse hens, trim off excess fat, and pat dry; place in bowl.
• Put garlic and ginger in food processor and process until nearly smooth.
• In another bowl, combine soy sauce, honey, oil, orange juice, and zest. Add the garlic and ginger.
• Pour mixture over game hens, coating well. Refrigerate overnight, turning in marinade several times.
• Preheat oven to 350 degrees F.
• Place game hens in shallow roasting pan; pour marinade on top.
• Bake for 1 hour, basting every 15 minutes.
• Remove hens to serving platter.
• Pour cooking juices into small, heavy saucepan and boil for 4 minutes, or until sauce thickens.
• Pour over hens just before serving.
• Serve with sesame noodles or rice pilaf.
• These hens can also be grilled; just remember to baste often.

MOROCCAN-STYLE CORNISH GAME HENS

Steps:

• Preheat oven to 400°F. Finely grind first 7 ingredients in spice grinder or coffee grinder. Transfer to small bowl. Whisk in orange juice, oil and garlic. (Spice mixture can be made 1 day ahead. Cover and chill.)
• Rub spice mixture all over hens; place hens in large roasting pan. Sprinkle hens inside and out with salt and pepper. Tie legs together to hold shape. Arrange carrots in pan around hens. Sprinkle carrots with salt and pepper. Roast 30 minutes. Add stock to roasting pan. Roast hens until juices run clear when thickest part of thigh is pierced and carrots are tender, basting hens occasionally with pan juices, about 35 minutes longer. Place 1 hen on each of 4 plates. Arrange carrots alongside. Spoon warm Orange-Honey Sauce over and serve.

HONEY-HERB CORNISH GAME HENS

Steps:

• Rinse and pat dry hens. Cut out the backbone and split through the breastbone. Trim any excess skin or fat.
• Place oil in a shallow pan and heat oven to 400 degrees.
• In a small bowl, whisk together lemon juice, honey, thyme, and oregano. Season hens with salt and pepper.
• Once pan is heated, place hens skin side down and brush with half of the honey mixture.
• Bake for 30 minutes. Flip hens and brush with remaining honey mixture. Bake 20-30 minutes longer, or until internal temperature reaches 180 degrees. Place on a platter.
• Drain drippings into a fat separator or skim as much fat as possible. Serve with hens.

HERB-ROASTED GAME HENS

Steps:

• Place hens, breast side up, on a rack in a shallow roasting pan. In a small bowl, combine the remaining ingredients. Spoon over hens. , Bake, uncovered, at 350° for 50-60 minutes or a thermometer reads 180°.