Broasted Chicken Recipe

Combine 6 cups water, kosher salt, sugar, peppercorns, bay leaves, crushed garlic and 4 thyme sprigs in a saucepan and heat just until salt and sugar dissolve (about 3–4 minutes). Remove from heat and stir in 2 cups ice to cool the brine quickly.

Place each half-chicken in a nonreactive container or zip-top bag. Pour cooled brine over chicken, ensuring it is fully submerged. Refrigerate for 2 to 4 hours (do not exceed 6 hours for halves) to season and slightly firm the meat.

After brining, remove chicken from brine, discard brine, and pat chicken very dry with paper towels. Let rest on a rack for 15 minutes while preparing aromatics. Reserve any juices that collect to use later in the jus if desired (strain and refrigerate).

Preheat oven to 425°F (220°C).

Season the exterior and cavity lightly with freshly ground black pepper (the brine provides salt).

Sear and braise

Heat a large ovenproof skillet or shallow Dutch oven over medium-high heat. Add vegetable oil and 1 tablespoon butter. When shimmering, place chicken skin-side down and sear without moving until deep golden brown, about 6–8 minutes. Transfer chicken, skin-side up, to a plate.

Reduce heat to medium, add remaining 1 tablespoon butter to the pan. Add sliced onion, carrot rounds, celery and smashed garlic. Sauté 3–4 minutes until vegetables begin to soften and pick up brown bits. Add thyme and rosemary; stir to release aroma.

Return chicken to the pan, placing it skin-side up on top of the aromatics. Add 1/2 cup of chicken stock (or reserved brine juices diluted) — enough to come roughly 1/4 inch up the side of the pan but not touching the skin. Bring to a gentle simmer.

Cover the pan with a tight-fitting lid or foil and transfer to the preheated oven. Braise covered for 20 minutes, which will cook the meat through gently while keeping it moist.

Remove the lid and continue roasting uncovered for 12–15 minutes, or until the skin is crisp and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C). If skin needs additional browning, switch to broil for 1–2 minutes while watching closely.

Transfer chicken to a cutting board and tent loosely with foil. Let rest 8–10 minutes to allow juices to redistribute.

While the chicken rests, strain the braising liquid and aromatics through a fine-mesh sieve into a saucepan, pressing on solids to extract flavor; you should end up with approximately 1 to 1 1/4 cups of liquid. Skim off excess fat; reserve about 1 tablespoon of fat for the sauce if desired.

Place the strained braising liquid over medium heat. Add 1 cup pomegranate juice, 1 cup chicken stock, and 1 tablespoon red wine (if using). Stir in brown sugar and red wine vinegar. Simmer gently to reduce and concentrate flavors, about 8–10 minutes, until slightly syrupy and reduced by roughly one-third.

If sauce needs thickening, whisk a 1 teaspoon cornstarch slurry (1 tsp cornstarch mixed with 1 tsp cold water) into the sauce and simmer 1–2 minutes until it lightly coats the back of a spoon.

Season sauce with salt and 1/2 teaspoon freshly ground black pepper, tasting and adjusting to balance sweet-acid. Off heat, whisk in 1 tablespoon cold unsalted butter to gloss and enrich the jus.

Carve the rested half-chickens into breast, thigh and drumette portions or serve whole halves. Spoon warm pomegranate chicken jus over the chicken or serve in a small pitcher alongside.

Garnish with chopped parsley and scatter pomegranate arils over the top for bright color and texture. Serve with lemon wedges on the side for optional brightening.

Estimated plating: 1 half-chicken per person (two halves serve 2).