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Cut the skin off the ginger and grate finely. Chop the scallions and mince the garlic clove.
Heat small saucepan over medium high, then add vegetable oil. When oil is hot, add garlic and ginger and saute 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.
Rinse and pat the hens dry, and snip off the outer joint of the wings. To tie the hens, imagine you?re trying to create a shape similar to an American football. The bird is one dense piece, with no bits sticking out that may get overcooked. I?ve tied a lot of birds, and the tying job looked different for almost every single one, so don?t be shy about what your nest of string looks like. It can look like a boy scout first-aid manual, as long as the legs are snug over the breast, and the wings are tucked in close.
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.
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