Holiday Saffron Roast Chicken, Stuffed with Herbs & Pomegranate Molasses

Name: Holiday Saffron Roast Chicken, Stuffed with Herbs & Pomegranate Molasses
Ingredients: 1 whole chicken, degutted, about 1.8 kg; 100g butter; 3 tablespoons saffron water; 2 tablespoons salt (1 ½ tbsp for dry brine, ½ tbsp; 1 lemon; 400-500g fresh herbs (at least 3 of these, more, or all: coriander, chives, dill, spring onion, parsley, basil), washed, trimmed and finely chopped; 50 g (½ cup) walnuts, coarsely chopped; 5 – 6 garlic cloves, finely minced; 60 ml (¼ cup) pomegranate molasses; 25-30g (⅓ cup) barberries (or dry cranberries); Juice of a lemon; ½ teaspoon butter; ½ teaspoon salt; ½ teaspoon of sugar; Black pepper to taste

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This gloriously festive roast chicken is inspired by Lavangi chicken, more than a recipe, a method from the northern region of Gilan, in Iran.

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Pastry brush
Butcher's twine
Fine-mesh sieve
Gravy boat
Chef's knife
Cutting board
Baking dish
Oven
Skillet
Saucepan
Refrigerator
Mixing bowl
Measuring spoon
Paper towel

Ingredients

1 whole chicken, degutted, about 1.8 kg
100g butter
3 tablespoons saffron water
2 tablespoons salt (1 ½ tbsp for dry brine, ½ tbsp
1 lemon
400-500g fresh herbs (at least 3 of these, more, or all: coriander, chives, dill, spring onion, parsley, basil), washed, trimmed and finely chopped
50 g (½ cup) walnuts, coarsely chopped
5 – 6 garlic cloves, finely minced
60 ml (¼ cup) pomegranate molasses
25-30g (⅓ cup) barberries (or dry cranberries)
Juice of a lemon
½ teaspoon butter
½ teaspoon salt
½ teaspoon of sugar
Black pepper to taste