Quick blog today on allergy recipes. The other day I made pomegranate chicken and someone asked for the recipe, so decided that’s going to be today’s blog.
- 1 whole fryer
- 1 cup pomegranate juice (pure, no sugar)
- 1 Granny smith apple
- 1 tsp each: tarragon, parsley, salt
- 2 tbsp honey
- 2 tbsp olive oil
First, wash and core apple. Cut into quarters and stuff inside the chicken.
Use a meat syringe to inject the pomegranate juice into all areas of chicken—legs, breasts, thighs.
Rub chicken with oil.
Spread honey over chicken.
Sprinkle herbs and salt over chicken evenly.
Roast at 350° for 90 minutes.
Let sit for 10 minutes before cutting so juices set.
Note: the pomegranate can turn the chicken a funky color in some areas, but it tastes incredible. Serving suggestions: Serve with steamed asparagus and applesauce.