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!
Ingredients
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.
2. Preheat the oven to 425˚F and truss the chicken. Place chicken on a roasting rack in a large roasting pan and salt inside and out. Tyler makes a rosemary butter and puts it both underneath the breast skin and all over the exterior of the turkey. I only added the butter underneath the breast skin for the chicken. Then I trussed the chicken.
3. Spoon glaze over the chicken and put in the oven. Keep the oven at 425˚F for the first 20 minutes, then reduce the temperature to 325˚F. For a 6 lb chicken, the total cooking time should be about 2 hours. Continuing basting the chicken with the glaze every 20 – 30 minutes and glaze again when you remove the chicken from the oven.
4. Let the chicken rest for 20 minutes before carving.
You need to simmer the sauce long enough to reduce it to a thick, syrupy consistency.
Make sure you salt the chicken inside and out for the best flavor.
Trussing the chicken helps it cook evenly and stay compact for a better presentation at the table.
When you take the chicken out of the oven, the internal temperature of the breast should be 160˚F and the internal temperature of the thigh should be 165˚F. Let the chicken rest for 20 minutes before carving.
Here is the Tyler Florence video:
