Beer makes batters better, meat more tender, and sauces more flavorful.
Baked Chicken With Pomegranate Sauce
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- #103674
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 large lemon
2 sprigs fresh rosemary
5 pounds whole chicken
2 cups pomegranate juice
1 tablespoon Dijon mustard
1/2 teaspoon fresh garlic, minced
2 tablespoons arrowroot -- plus
1 teaspoon arrowroot or cornstarch
1/4 teaspoon freshly ground black pepper
1 pomegranate
directions
Preheat oven to 375 degrees F.
Poke holes in the lemon and place whole, along with the rosemary, inside chicken. Tie chicken legs together and place in roasting pan. Combine juice, mustard, garlic and arrowroot; pour over chicken; sprinkle with black pepper. Bake 20 minutes, baste, bake 20 more minutes, baste again. Add pomegranate seeds. Reduce heat to 350 degrees F.
Bake another hour, basting every 20 minutes. Pour off sauce and let chicken rest 15 minutes under a "foil tent." Skim fat off sauce. Carve chicken and serve with sauce.
added by
cutebaby
nutrition data
Nutritional data has not been calculated yet.
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