Pomegranate Roasted Chicken
(Recipe for Divine Inspiration)
Simmer one cup pomegranate juice in a small sauce pan with one half cup Marsala wine
Until reduced to half amount then set aside.
Let a three pound chicken rest until it comes to room temp.
Heat oven to 450 degrees.
Brush on pomegranate/marsala mixture.
Brush on extra-virgin olive oil.
Add a sprinkle of salt and pepper.
Stuff chicken with ten florets of garlic.
Transfer chicken into a large baking dish and roast chicken.
Turn chicken once and continue to roast until golden brown.(about 60 minutes).
Deglaze remaining pomegranate/marsala mixture in saucepan until thick.
Add in one cup chicken stock to mixture and continue to deglaze.
Remove chicken from oven and pour deglazed mixture over entire bird.
Sprinkle with half tablespoon thyme and one half teaspoon rosemary.
(Recipe for Divine Inspiration)
Simmer one cup pomegranate juice in a small sauce pan with one half cup Marsala wine
Until reduced to half amount then set aside.
Let a three pound chicken rest until it comes to room temp.
Heat oven to 450 degrees.
Brush on pomegranate/marsala mixture.
Brush on extra-virgin olive oil.
Add a sprinkle of salt and pepper.
Stuff chicken with ten florets of garlic.
Transfer chicken into a large baking dish and roast chicken.
Turn chicken once and continue to roast until golden brown.(about 60 minutes).
Deglaze remaining pomegranate/marsala mixture in saucepan until thick.
Add in one cup chicken stock to mixture and continue to deglaze.
Remove chicken from oven and pour deglazed mixture over entire bird.
Sprinkle with half tablespoon thyme and one half teaspoon rosemary.
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