A game hen actually isn’t a game hen, it’s merely a young chicken — sort of the equivalent of lamb and veal. I find the taste to be more distinctive than a full-grown chicken, but it’s not a gamey taste, just a little more flavorful.
The French have, at the base of many sauces, their mirepoix of carrots, celery, and onion.
New Orleans has its version with celery, onion, and green pepper. Many Asian regions sauté ginger, garlic, and scallions to infuse their sauces with flavor, and that’s the concept I used with this dish.
There are few ingredients: A bit of “Asian mirepoix”, some honey for caramelization and thickness, and pomegranate juice for its complex, complementary flavor.
Ingredients:
2 rock cornish game hens (approximately 20 oz each)
1/2 cup POM 100% pomegranate juice
1 1/2 tablespoons honey
1 large clove garlic, minced
2 tsp minced fresh ginger
2 scallions, chopped
2 teaspoons vegetable oil
Heat small saucepan over medium high, then add vegetable oil. When oil is hot, add garlic and ginger and sauté briefly until fragrant, stirring with a wooden spoon. Add scallions and stir until softened. Add 1/2 cup POM 100% pomegranate juice and reduce heat to low. Add honey and stir until incorporated into glaze. Keep glaze warm.
Preheat oven to 350. Tie hens and dry-roast for 15 minutes. Baste skin of hens with glaze and bake for 15 more minutes. Repeat every 15 minutes until 1 hour total cooking time. Internal temperature near the thigh should be 160 degrees. Serve with rice and chopped scallions for garnish.
For a step-by-step and more pictures, please visit fotocuisine.com
Peter Krause of fotocuisine.com is the winner of our 2008 POM Fresh Recipe Contest. Watch for his monthly posts.
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