from Roasting: A Simple Art by Barbara Kafka (I did not keep the book)
1. Place rack on second level from bottom of oven. Heat oven to 500 degrees.
2. Remove leaves from half of mint bunch, reserving stems. Stack the leaves, roll and cut them across into thin strips.
3. Remove the fat from the tail and crop end of the chicken. Use neck and giblets in sauce. Reserve chicken livers for another use.
4. Place chicken breast side up in a 12 x 8 x 1.5 inch roasting pan. Sprinkle cavity with some of the salt and pepper and stuff with garlic, 1/2 cup pomegranate seeds, 1/2 bunch mint with leaves on, and reserved mint stems. Pour 1/4 cup of the pomegranate juice over chicken. Sprinkle with 1 teaspoon salt. Put chicken in oven, legs first. Roast 50 minutes, moving the chicken after the first 10 minutes with a wooden spatula to keep it from sticking. The chicken should not burn, but if it smells like it is burning, reduce heat to 400 degrees and open oven for for a minute to lower temperature quickly. Continue roasting at lower temperature.
5. Chicken will be a beautiful mahogany brown color, and any liquid will seem to have disappeared. Tilt the chicken over pan, then remove the chicken to a platter.
6. Tilt the roasting pan and spoon out fat, leaving any juices. Place pan over medium-high heat. Pour in the chicken stock and the last 1/4 cup pomegranate juice. Scrape hard along bottom of pan to get all the brown bits.
7. Add remaining mint leaves. Lower heat. Cook 1 minute. Taste. Salt and papper to taste. Add any juices that have collected on the platter. Cook liquid 30 seconds. Pour about half of the juices over bird on platter. Top with half of the remaining pomegranate seeds. Put the rest of the juices in a gravy boat with the rest of the seeds. Mix well. Serve with chicken.
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Serving Size: 1 Serving (190g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 121 | ||
Calories from Fat: 17 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 1.8mg | 1 % | |
Sodium 94.2mg | 3 % | |
Potassium 388.3mg | 10 % | |
Total Carbohydrate 24.8g | 7 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 20.6g | ||
Protein 3.6g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 121
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