2 (2 pounds each) Cornish hens, cleaned and giblets removed
Kosher salt, to taste
Ground pepper, to taste
1-1/2 cups pomegranate juice
2 tablespoons red wine vinegar
3 tablespoons molasses
Pre-heat you oven to 350F degrees.
Clean Cornish hens, blot with paper towels to remove excess moisture, and add to a cooking dish or cast iron skillet. I used a 10 inch skillet for 2 Cornish hens.
Sprinkle the skin with a desired amount of kosher salt and pepper. I like to season mine somewhat heavy. This adds lots of flavor to the skin so keep that in mind.
Add Cornish hens to preheated oven.
In a small to medium sized high sided non-stick skillet add pomegranate juice, vinegar and molasses. Gently whisk together and simmer over medium-low heat. If the mixture starts to foam you can skim. At this point it’s easiest to change to a silicone spatula because the glaze is sticky.
Once the mixture is thick and reduced remove from the heat. Make sure to keep an eye on the glaze while it’s cooking as it can burn easily. Also, the ideal texture for the reduced glaze should be thick enough to brush onto the meat but not so thick that that you cannot spread it over the Cornish hens. About the consistency of honey.
Add the chickens to the preheated oven and cook for about 45 minutes. Remove from the oven and glaze with pomegranate/vinegar/molasses mixture. Add back to the oven, cook for for 15 minutes more and glaze once again. Glaze one final time after another 15 minutes. (If you notice your glaze starting to burn simply tent your chicken with foil and continue with the directions)
After your last glaze cook again for 15 minutes until the Cornish hen is fully cooked. The internal temperature should be around 160-165F. If you notice your chicken cooking faster simply adjust your glazing schedule.
Remove the Cornish hens from the oven and let rest for at least 5 minutes before eating.