Pomegranate-Glazed Cornish Hen
Pomegranate juice is reduced to an intensely-flavored syrup with a deep purple color before brusing over grilled Cornish hen halves.
- Pomegranate Glaze
- 2 cups pomegranate juice
- 1/4 cup sugar
- 8 garlic cloves, peeled and quartered
- Cornish Hen
- 1 Cornish hen (1 1⁄4 to 1 1⁄2 pounds)
- 1 teaspoon olive oil
- Salt and coarsely ground black pepper
Whisk together pomegranate juice and sugar in (2-qt.) Saucepan; add garlic. Bring to a boil; reduce heat and simmer 50-55 minutes or until liquid reduces to 1⁄2 cup, stirring occasionally. (Stir more frequently as liquid reduces. Final mixture will coat the back of a spoon.) Remove from heat; set aside.
Meanwhile, split hen in half lengthwise (see Cook's Tip); trim excess fat. Rinse with cold water; pat dry with paper towels. Brush hen halves with oil and season with salt and black pepper.
Heat Grill Pan over medium heat 5 minutes. Place hen halves, skin-side down, in pan; top with Grill Press. Cook 10 minutes. Turn; top with press and cook an additional10 minutes or until Pocket Thermometer registers 180°F in meaty part of thigh and juices run clear. Brush with reserved pomegranate glaze; serve immediately.
- 2 servings
Nutrients per serving:
Calories 620, Total Fat 27 g, Saturated Fat 7 g, Cholesterol 175 mg, Carbohydrate 64 g, Protein 31 g, Sodium 430 mg, Fiber 0 g
U.S. Diabetic exchanges per serving:
4 fruit, 4 1⁄2 medium-fat meat, 1 fat (4 carb)
Using Kitchen Shears, remove backbone from Cornish hen by cutting as close as possible down both sides of backbone. Press open and flatten the hen. Using Chef’s Knife, cut hen completely in half along the breastbone. Splitting the hen in half makes it easier to serve and helps to cook it more evenly.