- 4 cups water
- 1/4 cup coarse salt
- 1/4 cup sugar
- Olive oil for brushing
- Freshly ground black pepper
- 1 cup pomegranate juice
- 4 tablespoons molasses
- 1 cup chicken broth
- 1 cup pomegranate seeds
Combine the water, salt and sugar and stir until dissolved to make a brine. Add the chicken to a small contaier just big enough to hold it and add the brine. Pour in additional water to cover. Refrigerate for 2 to 3 hours.
Remove the the chicken from the brine (discard the brine).
Preheat the oven to 400° F.
Place the chicken on a roasting rack inside a roasting pan, lighly brush with olive oil and season with pepper. Roast the chicken for 1 hour or until golden while you make the glaze.
Add the pomegranate juice and molasses to a small pot set over medium-high heat. Bring to a boil, lower to a simmer, and continue to cook until thickened and reduced to 1/4 cup, 20 to 25 minutes. Set aside.
After the chicken has cooked for an hour, brush it with the pomegranate glaze. Continue to cook the chicken, brushing with the glaze every 10 minutes, until the juices run clear and the internal temperature reaches 165°F when tested in the thigh with an instant-read thermometer. Remove the chicken from the oven and set aside.
Transfer the juices from the roasting pan to a skillet set over medium heat. Add the chicken broth and reduce by half. Stir in any remaining glaze and the pomegranate seeds, simmer 2 to 3 minutes until thickened. Transfer to a gravy boat and serve alongside the chicken.
Slow-Roasted Spatchcocked Chicken with Herbs and Lemon
Honey Lemon Glazed Parsnips
Jalapeno Grilled Quail With Texas Red Grape Grapefruit Jelly Glaze
Honey-Thyme Fruit Compote with Blue Cheese Crostini
Roast Pork Loin with Rosemary
Chicken Braised with Olives and Kumquats
Duck Breast with Roasted Apricots and Pistachio Cream Sauce
Cola-Braised Pot Roast with Fresh Rosemary
Chicken and Roasted Poblano Enchiladas Suizas
Whole Roasted Chicken Infused with Tangerines and Rosemary With A Tangerine Glaze