It’s been Pomegranate Week here at StreamingGourmet, and the finale is this Tyler Florence recipe I found at AOL video and posted to StreamingGourmet. You can view the video at the bottom of this post. He roasts a turkey, but since I was serving only 4 people, I decided to roast a chicken. I harvested the rosemary for this recipe from a huge bush in my neighborhood. Go local!
I’m estimating these ingredients because in the video recipe, Tyler is not very specific, but here’s how I did it:
2 Tbsp Olive oil
2 cloves garlic, peeled and crushed
2-3 large sprig of fresh rosemary
1 cup pomegranate juice
1/2 cup orange juice
1/2 cup brown sugar
1/4 cup honey
2 Tbsp butter
1 6 lb chicken, washed and patted dry
Salt & pepper to taste
1. To make the sauce, add the olive oil, garlic and rosemary to a small saucepan over medium heat. Sautée for a minute to release the aromatics and then add the pomegranate juice, orange juice, brown sugar and honey and bring to a boil. Simmer for about 20 minutes until sauce is thickened. It should cling to the back of a spoon.