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Pre-heat your 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.
Sprinkle the skin with a desired amount of kosher salt and pepper.
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.
Once the mixture is thick and reduced, remove from the heat.
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 15 minutes more and glaze once again.
Glaze one final time after another 15 minutes.
After your last glaze, cook again for 15 minutes until the Cornish hen is fully cooked. The internal temperature should be around 160-165F.
Remove the Cornish hens from the oven and let rest for at least 5 minutes before eating.