11 WHITE BALSAMIC POMEGRANATE-GLAZED CORNISH GAME HENS (SIMPLE VERSION) Serves 2-4 | Prep Time: 20 minutes (plus overnight brine) Cook Time: 60-70 minutes OVERNIGHT DRY BRINE 2 Cornish game hens (about 1½–2 lb each) 1 Tbsp. kosher salt 1 tsp. black pepper 1/2 tsp. smoked paprika Pat hens dry. Sprinkle evenly with the salt mixture. Place uncovered on a plate or small rack in the refrigerator overnight. Before roasting, pat lightly with a paper towel. Do not rinse. AROMATIC RUB 2 Tbsp. olive oil or melted butter 1 tsp. grated orange zest 2 cloves garlic, minced 1 tsp. fresh thyme (or ½ teaspoon dried) ½ tsp. ground coriander (optional) Freshly cracked black pepper, to taste Stir ingredients together in a small bowl. Rub evenly over hens, including under the skin where possible. WHITE BALSAMIC POMEGRANATE GLAZE 1 cup pomegranate molasses 4 Tbsp. orange juice 2 Tbsp. white balsamic vinegar 1 tsp. Dijon mustard 1 tsp. honey 2 Tbsp. butter Combine all ingredients except butter in a small saucepan. Simmer over medium-low heat for 5 minutes, until slightly thickened. Remove from heat, whisk in butter until glossy, and set aside. ROASTING METHOD Preheat oven to 350°F (177°C). Place hens breast-side up on a foil-lined baking sheet or roasting pan. Roast for 45 minutes, then brush generously with glaze. Continue roasting 15-20 minutes more, until golden and the breast reaches 160-165°F. Rest 10 minutes before serving. Brush once more with warm glaze for sheen. CHEF DOM’S RECIPE
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