March is the turning point between spring and winter, and for
this month’s POM blog entry, I wanted to say goodbye to winter by roasting rock
cornish game hens, with an Asian-inspired pomegranate juice glaze.
A game hen actually isn’t a game hen, it’s merely a young chicken — sort of
the equivalent of lamb and veal. I find the taste to be more distinctive than a
full-grown chicken, but it’s not a gamey taste, just a little more flavorful.