Roast Chicken With Pomegranate Jus Recipe

How to make it

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• Preheat oven to 450 degrees F.
• Rinse chicken and pat dry.
• Trim excess fat and discard.
• Remove wing tips and reserve along with chicken neck.
• Salt chicken liberally and evenly on every side.
• Place in roasting pan and roast, uncovered, for 40 to 50 minutes OR until crisp and golden.
• To check doneness, pierce the thickest part of the thigh with a skewer and make sure juices run clear.
• Once the chicken is in the oven, heat oil in a large saucepan and cook the onion, carrot and reserved chicken trimmings until very well browned.
• Add water and simmer gently until chicken is ready.
• Remove chicken from oven and allow to rest.
• Meanwhile strain the simmering liquid through a chinois or fine sieve.
• Return strained liquid to saucepan.
• Add molasses, sugar and juices from roasting pan, including any crusty brown bits.
• Reduce by half over high heat.
• Adjust seasonings, add more molasses or sugar, if desired.
• Quarter the chicken and serve 1 to 2 pieces per person on a bed of sauteed winter greens, drizzled with pomegranate jus.
• **Sauteed Winter Greens with Bacon Recipe is posted.