Ingredients:
1 chester
Rosemary
Thyme
2 onions
300 ml of white wine
100 ml of molasses and pomegranate
4 oranges
Butter
Sal
Pepper
Parsley
Preparation mode:
Defrost the chester by leaving it in the bottom part of the fridge overnight.
Remove the giblets from inside and use them to make a farofa or a broth, we will not use them in this recipe.
Once defrosted, make a marinade with white wine and 1 diced onion.
Leave for at least 3 hours in the fridge. Spread the butter all over the chester on the outside.
For a special touch, leave the butter out of the fridge for a few minutes until it softens.
Mix finely chopped parsley, season with a little salt and pepper and use this mixture to smear the chester well on the outside.
Tie the rosemary and thyme sprigs and place inside the chester, along with the onion cut in half. Tie the chester’s legs together with cooking twine so that it maintains a nice shape for serving.
Wrap aluminum foil around the ends of the thigh and wing so they don’t overcook in the oven.
Wrap the baking sheet in aluminum foil as well. Take to preheated oven at 220°C for 1 hour and 30 minutes. Remove the foil from the pan and return to the oven for another 1 hour and 30 minutes.
Once ready, the chester needs to rest for a few minutes to maintain juiciness.
Meanwhile, prepare the sauce.
Strain the broth remaining from cooking, mix with the pomegranate molasses, the juice of the oranges and bring to a low boil just to mix and thicken a little.
To serve, cut the chester into slices and top with the sauce and some pomegranate seeds.
Average prep time: 45 minutes
