Pomegranate Roast Chicken Is A Beautiful Entree Suited For Any Holiday Meal But Easy Enough For A Weeknight Dinner.
Pomegranate Roast Chicken
Pomegranate Roast Chicken takes advantage of one of the items we may have left over from our Rosh Hashanah celebration. It is traditional to try a new fruit on the second night of the holiday, and pomegranates have been taking on this role. Like the round challah, this fruit has become associated with the New Year.
The only part of the pomegranate that is edible are the little round sacs inside. They are usually red. These sacs are the seeds or arils. In some gourmet markets, you may find containers of the arils already separated from the flesh. This is a more expensive way to eat a pomegranate, but it saves you a lot of time and mess. Bottled pomegranate juice is also available.
How do I eat a pomegranate?
Since the seeds are the only edible part, cut the fruit in half and scrape the seeds out with a spoon. Discard the skin and pulp. Some people prefer to cut the skin along the ridges and scrape each segment individually.
Why can’t I add the glaze from the saucepan to the bowl I set aside earlier?
The cooked glaze that we set aside is safe to eat. However the portion of glaze in the pan that we use to baste the chicken, has had raw chicken juice introduced into it when the brush is dipped back in for the additional basting. Raw chicken is a primary cause of food poisoning. Be sure to wash the saucepan, brush and any plates or utensils that touched the raw chicken (including the roasting pan) in hot, soapy water before using them again. Never put cooked food on an unwashed plate that previously held raw meat. If you think you would like more glaze for the table, set 3/4 aside instead of half.
Why don’t you give an exact roasting time for the chicken?
Cooking time depends on the size of your particular chicken. A large bird will take longer to cook. A smaller one may dry out. The safest way to know when the chicken is done is to use a meat thermometer, inserting it into the thickest part of the thigh. It should not touch any bone. When it reads 165 degrees, it is safe to pull the chicken from the oven. The temperature will rise while the chicken rests. This brief rest period before carving allows the juices to be reabsorbed into the bird so it is tender and juicy.
What are the giblets?
The giblets refer to parts from inside the chicken such as the backbone, liver or gizzards. They are usually wrapped in paper or plastic. Kosher chickens do not always have the giblets included. You can read more about giblets in our post about Smashing 40 Clove Garlic Chicken. If they are wrapped in plastic, they must be removed before cooking or the chicken will be unsafe to eat.
Products used in making this recipe:
100% Pomegranate Juice – 6 Pack,33.8Fl Oz – USDA Organic Certified – Glass Bottle – No Sugar Added – No Preservatives – Squeezed From Fresh Pomegranates
ThermoPro TP03A Digital Instant Read Meat Thermometer Kitchen Cooking Food Candy Thermometer for BBQ Grill Smoker Deep Fry Oil Thermometer
Farberware Nonstick Bakeware 11-Inch x 15-Inch Roaster with Flat Rack, Gray
Pomegranate Roast Chicken
- 1 onion peeled and sliced
- 1 whole chicken giblets and neck removed
- 1/2 fresh orange
- 2 tablespoons olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cumin
- 1 cup pomegranate juice
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 2 tablespoons soy sauce
Preheat oven to 450 degrees.
Scatter the onion slices on the bottom of a roasting pan.
Check inside the chicken for a packet of giblets. It is important to check both ends of the chicken. Remove and discard or freeze for another use.
Place the two halves of the orange in the cavity of the chicken.
Drizzle olive oil over the chicken skin and rub in.
Combine salt, pepper, cinnamon and cumin and rub over the skin of the chicken. Set aside.
In a small saucepan, combine the pomegranate juice, honey, brown sugar and soy sauce. Bring to a boil, reduce heat and simmer uncovered for about 10 minutes.
Pour half of the pomegranate glaze into a small bowl and set aside.
Place chicken in the preheated oven and roast for 10 minutes.
Reduce oven temperature to 425 degrees and roast for 30 minutes.
Working only with the pomegranate glaze in the pan, brush the chicken with the glaze and some pan juices.
Continue to roast the chicken, basting 2-3 more times with the glaze from the pan and the pan juices. The chicken is done when a meat thermometer inserted into the thigh reads 165 degrees.
Remove the chicken from the oven. Cover it with foil and allow to rest for 10 minutes. Discard the glaze in the pan that was used to baste the chicken. The glaze set aside in the bowl can be served with the carved chicken.
This recipe is adapted from Bubbe and Me in the Kitchen