Pomegranate-Glazed Cornish Game Hens with Pine-Nut-and-Currant Bread Stuffing

Name: Pomegranate-Glazed Cornish Game Hens with Pine-Nut-and-Currant Bread Stuffing
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: 4 servings
Ingredients: 1/2 loaf store-bought or homemade peasant bread; 2 tablespoons (1 oz) unsalted butter; 1 small onion; 2 talks celery; salt; freshly ground black pepper; 1/2 cup pine nuts; 1/2 cup currants; 1 tablespoon chopped thyme leaves; 1 tablespoon chopped sage leaves; 2 teaspoons chopped rosemary leaves; 2 lices thick bacon; 1 1/2 cups chilled canned or homemade chicken stock; 2 cups pomegranate juice; 1/4 cup granulated sugar; 3/4 teaspoon whole black peppercorns; Four (22-ounce) fresh or thawed Rock Cornish game hens; salt; Pine Nut and Currant Bread Stuffing; 1 to 2 cups chicken stock

User Reviews

4.8

18 reviews

Excellent

Prep Time
1 hr
Cook Time
1 hr mins
Total Time
2 hrs 30 mins
Servings
4 servings
Calories
1384 kcal
Course
Main Course
Cuisine
American

Pomegranate-Glazed Cornish Game Hens with Pine-Nut-and-Currant Bread Stuffing

Iris Warren

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Game hens are brushed with a peppery pomegranate glaze and stuffed with a savory pinenut-currant bread stuffing. A great holiday meal.

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Ingredients

Servings

For the pine nut and currant bread stuffing

1/2 loaf store-bought or homemade peasant bread cut into 1/2-inch (12-mm) cubes (about 6 cups)
2 tablespoons (1 oz) unsalted butter
1 small onion finely chopped
2 talks celery thinly sliced
salt
freshly ground black pepper
1/2 cup pine nuts toasted in a dry skillet
1/2 cup currants
1 tablespoon chopped thyme leaves
1 tablespoon chopped sage leaves
2 teaspoons chopped rosemary leaves
2 lices thick bacon cut into 1/8-inch pieces
1 1/2 cups chilled canned or homemade chicken stock

For the Cornish game hens

2 cups pomegranate juice (POM & R.W. Knudsen, preferred)
1/4 cup granulated sugar
3/4 teaspoon whole black peppercorns cracked
Four (22-ounce) fresh or thawed Rock Cornish game hens
salt
Pine Nut and Currant Bread Stuffing
1 to 2 cups chicken stock

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Instructions

Make the pine nut and currant bread stuffing

Preheat the oven to 400°F (200°C).
Spread the bread in a single layer on a rimmed baking sheet. Toast in the oven until crisp and golden on the edges, 10 to 12 minutes. Let cool.
In a large skillet over medium-high heat, warm the butter until it melts and begins to brown. Add the onion and celery and saute, stirring occasionally, until tender, translucent, and starting to brown, about 4 to 5 minutes.
Season with salt and pepper. Scrape the mixture into a large bowl and stir in the pine nuts, currants, and chopped herbs.
In the same skillet over medium heat, cook the bacon until golden but still chewy about 8 minutes, depending on the thickness. Tip the bacon and pan drippings into the vegetable mixture. Let cool.
Add the bread to the vegetable mixture along with the chicken stock. Let the bread absorb the stock and mix thoroughly. Season to taste with salt and pepper. (You can cover and refrigerate the mixture for up to a couple days.)

Prepare the Cornish game hens

In a small saucepan, bring the pomegranate juice, sugar, and black pepper to a rolling boil. Reduce to about 3/4 cup, about 20 minutes, depending on the size of your pan.
Pour the glaze into a heatproof measuring cup and let it cool. (You can cover and refrigerate the glaze for up to 1 week.)
Preheat the oven to 450°F (230°C). Adjust the oven rack to the middle of the oven.
Pat the game hens dry with paper towels. Snip off the tails and remove any excess fat around the body cavity and neck.
Salt the cavities of the game hens and fill each with 1/2 cup of the stuffing. Tie the legs together with kitchen twine and tuck the wing tips underneath.
Season the outside of game hens well with salt. (The glaze contains plenty of pepper, so no additional pepper is needed.) Place the hens on a rack in a large roasting pan or on a rimmed baking sheet, making sure they're not touching. Roast for 20 minutes.
Reduce the temperature to 400°F (200°C) and add enough chicken stock to the pan to cover the bottom by about 1/2 inch. Brush the game hens well with the glaze.
Continue to roast the hens for 45 minutes, brushing with the glaze every 15 minutes. Five minutes before removing the birds from the oven, give a final brush of glaze.
Transfer the game hens to a platter and remove the twine. Loosely cover with foil and let them rest for 10 minutes.
Meanwhile, strain the pan juices into a small saucepan and reduce over high heat to concentrate the flavor. For a sweeter taste, add a tablespoon or two of the pomegranate glaze before reducing. Season the pan sauce with salt and pepper to taste, if necessary.
Pass the pan juices on the side with the game hens.

Notes

To cook the remaining stuffing, place it in a well-buttered heatproof dish with a 5-cup capacity and cover with aluminum foil. Place in the oven 20 minutes before the birds are finished. When the birds are removed, uncover the stuffing, stir, and continue baking for 10 minutes to brown the top. Right before serving, drizzle on some of the strained pan juices and fluff with a fork.

Nutrition Information

Show Details

Serving 1portion Calories 1384kcal (69%) Carbohydrates 94g (31%) Protein 77g (154%) Fat 78g (120%) Saturated Fat 21g (105%) Monounsaturated Fat 30g Trans Fat 0.3g Cholesterol 372mg (124%) Sodium 988mg (41%) Fiber 6g (24%) Sugar 48g (96%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 1384 kcal

% Daily Value*

Serving	1portion
Calories	1384kcal	69%
Carbohydrates	94g	31%
Protein	77g	154%
Fat	78g	120%
Saturated Fat	21g	105%
Monounsaturated Fat	30g	150%
Trans Fat	0.3g	15%
Cholesterol	372mg	124%
Sodium	988mg	41%
Fiber	6g	24%
Sugar	48g	96%