Pom Glazed Roast Chicken Food

CHICKEN POM-POMS

Steps:

• In a large Dutch oven, saute celery and onion in butter until tender. Combine the flour, poultry seasoning, salt and pepper; stir into vegetable mixture until blended. Gradually stir in broth until blended. Add the milk powder and bouillon. Bring to a boil; cook and stir 1-2 minutes or until very thick. Cool. Cover and refrigerate for at least 3 hours., Stir the rice, chicken and cheese into the sauce mixture. Combine breadcrumbs and paprika in a shallow baking pan. Shape 1/4 cupfuls of chicken mixture into 2-in. balls; roll in crumb mixture. , Place 3 in. apart on lightly greased baking sheets. Bake 400° for 25-30 minutes or until heated through and golden brown. Heat the gravy; serve with pom-poms.

GLAZED ROAST CHICKEN

Steps:

• Preheat oven to 375°. In a small saucepan, bring wine to a boil; cook until wine is reduced by half, 3-4 minutes. Stir in preserves and mustard. Reserve half of the glaze for serving., Place chicken on a rack in a shallow roasting pan, breast side up. Sprinkle with salt and pepper. Tuck wings under chicken; tie drumsticks together., Roast 45 minutes; baste with glaze. Continue roasting chicken until a thermometer inserted in thigh reads 170°-175°, basting occasionally with glaze. Cover loosely with foil if chicken browns too quickly. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Serve with remaining reserved glaze.

PLUM-GLAZED ROAST CHICKEN

Steps:

• Preheat oven to 350°. Arrange oranges in a shallow roasting pan, cut sides down. Place chicken over oranges, breast side up. Mix garlic powder and salt; rub over the outside and inside of chicken. Tuck wings under chicken; tie drumsticks together., Roast 1-1/4 hours. Meanwhile, drain plums, reserving liquid. Remove pits from plums. Place plums in a food processor; process until pureed., In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender, 3-4 minutes. Add pureed plums and reserved plum liquid; stir in remaining ingredients. , Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, stirring occasionally, 10-15 minutes. Remove 3/4 cup mixture for glaze; reserve remaining mixture for sauce., Remove chicken from oven; brush chicken with some of the glaze. Roast until a thermometer inserted in thigh reads 170°-175°, brushing occasionally with remaining glaze, 3/4 to 1-1/4 hours longer. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Reheat reserved sauce. Serve chicken with sauce.

POM-GLAZED ROAST CHICKEN

Steps:

• 1. Prepare fresh pomegranate juice.* 2. Make glaze by combining pomegranate juice, orange juice, vinegar, parsley and mustard and half of the fresh thyme, leaves only. 3. Rinse chicken; pat dry. Place on a roasting rack in a shallow pan; sprinkle with salt and pepper. 4. Use half of the glaze mixture to coat the chicken. 5. Place remaining thyme leaves in the chicken cavity with onion and orange. 6. Cover the chicken loosely with foil and roast for 30 minutes at 350°F. 7. Remove foil and coat chicken with the remaining glaze. 8. Increase oven temperature to 375°F and continue to bake. 9. Bake for 30 to 40 minutes or until a meat thermometer in the thigh of the chicken reads 165°F and juices run clear. * For 1 cup of juice, cut 2-3 POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

ROASTED CHICKEN WITH POMEGRANATE MOLASSES

Steps:

• Preheat the oven to 400 degrees F.
• Season chicken with salt and pepper, to taste. In a large stove to oven pan, heat the olive oil and brown the chicken on all sides. Put it in the oven and roast until the juices run clear, about 20 minutes. Remove the pan from oven and transfer the chicken to a cutting board. Tent with foil to keep warm. Put the pan on the stovetop over medium-high heat. Add the chicken stock and scrape up brown bits while bringing it to a boil. Whisk in the pomegranate molasses and thyme leaves and cook until desired thickness is reached, about 5 minutes. Taste for seasoning and adjust if necessary. Quarter the chicken and arrange it on a serving platter. Pour the sauce over the chicken and serve.

POM-GLAZED ROAST CHICKEN

Steps:

• Prepare fresh pomegranate juice.*
• Make glaze by combining pomegranate juice, orange juice, vinegar, parsley and mustard and half of the fresh thyme, leaves only.
• Rinse chicken; pat dry. Place on a roasting rack in a shallow pan; sprinkle with salt and pepper. Use half of the glaze mixture to coat the chicken. Place remaining thyme leaves in the chicken cavity with onion and orange.
• Cover the chicken loosely with foil and roast for 30 minutes at 350 degrees F.
• Remove foil and coat chicken with the remaining glaze. Increase oven temperature to 375 degrees F and continue to bake. Bake for 30 to 40 minutes or until a meat thermometer in the thigh of the chicken reads 165 degrees F and juices run clear.