Roast Chicken with Pomegranate Molasses
I wish that people were like roast chicken. Reliable, consistent (with a delicious crackle-tastic skin). You understand that the breasts are likely to be dry, that people will be boring or nasty, but overall they still hold some (delicious) promise.
What a lovely surprise when your bird is juicy all the way through, that is the key indicator that your new friend is just that. It doesn’t happen very often and in that a roast chook is just like a person. But, unlike humans, it is unusual to find a bird that is incompetent, hurtful, shallow or self absorbed. A chicken, once cooked, doesn’t change, except for the expected outcomes of heat dissipation, refrigeration, and its slow trudge towards rot.
A nicely prepared chicken really is the gift that keeps on giving. As well as the initial feast there are moist slivers of meat for sandwiches, left over white meat to be gently reheated and reinvented, a carcass bearing an eternity of possibilities. Just like a good friend.
Roast chicken with pomegranate molasses, steamed broccoli and sumac mushrooms.
I am mired in the incompetence and unreliability of others right now, hence my (short) absence from new posts, commenting and comment answering. Thanks for still visiting, and as soon as this spell is over I have plenty of exciting posts waiting in the wings, including that secret dinner (+ recipe!), A Tavola and more.
I don’t have a recipe as such today, no measurements or complex process to follow, just an idea. Pomegranate Molasses. I mixed a few tablespoons of this tangy sweet molasses with two crushed garlic cloves, some olive oil, a slurp of lemon juice and seasoned it with salt and pepper (and a little sumac, just because). Create a cavity between the flesh and the skin of the bird, don’t be shy, get your fingers up in there. Be careful of sharp fingernails, the skin is a protective layer over the delicate meat and any tears will result in a less moist result. Get right in there, on the legs, too. Now, spoon the pomegranate marinade in. Rub the skin gently to evenly distribute and pour the remainder into the body cavity of the chicken.
Roast as normal, in a hot oven for that layer of lacquered skin. Enjoy with friends, or alone and hoping that people were so clueless.