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1
Preheat oven to 450u00b0F. Rinse chicken and pat dry. Trim excess fat and discard. Remove wing tips and reserve with chicken neck.
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2
Salt chicken liberally and evenly on every side. Place in roasting pan and roast, uncovered, for 40-50 minutes, until crisp and golden. To check doneness, pierce the thickest part of the chicken thigh with a skewer and make sure that the juices run clear.
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3
Once the chicken is in the oven, heat the oil in a large saucepan and cook the onion, carrot, and reserved chicken trimmings until very well browned. Add water and simmer gently until chicken is ready.
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4
Remove chicken from oven and allow to rest. Meanwhile, strain the simmering liquid through a chinois or fine-mesh sieve. Return strained liquid to saucepan. Add pomegranate molasses, sugar, and juices from roasting pan, including any crusty brown bits. Reduce by half over high heat. Adjust seasoning, adding more pomegranate molasses or sugar if sweeter or sharper taste is desired.
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5
Quarter chicken and serve 1-2 pieces per person on bed of sauteed greens, drizzled with pomegranate jus.
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6
I used kale, but you could substitute Swiss chard or collard greens.
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7
In a large, lidded saute pan, heat the bacon over medium heat until beginning to crisp.
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8
Add the garlic and saute until lightly golden, about 30 seconds.
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9
Add greens and cook, stirring frequently, until bright green and softened. Add water and simmer, partially covered, until greens are tender and liquid has evaporated, 6 to 10 minutes.
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10
Season to taste with salt and pepper. Just before serving, stir in butter to coat.
