Instructions

1. Preheat the oven to 200°C.
2. Rub the birds inside-out with butter, then season with salt and pepper.
3. Peel the garlic. Cut one pomegranate in half, scrape the seeds out.
4. Chop one slice of bacon.
5. Put the garlic, thyme, pomegranate seeds and chopped bacon into the cavity of the fowl.
6. Cover the breast with slices of bacon, then tie it with a string.
7. Heat the remaining butter in an ovenproof, deep pan, then brown the fowl all over. Pour in half of the wine, bring it to the boil, then place the pan in the oven.
8. Meanwhile, squeeze the juice out of the other pomegranate.
9. After 25 minutes of roasting, remove the pan from the oven, turn over the fowl and brush with pomegranate juice. Roast for 15 minutes.
10. Remove the pan from the oven again, turn the bird back, pour in the remaining wine and brush it with the pomegranate juice. Roast for 10 minutes until golden.
11. Transfer the bird to a plate, cover and rest.
12. Heat the jus on the stove, add the remaining pomegranate juice. Reduce it to a thick sauce.
13. Spoon the stuffing from the cavity to a small ball, then filter the gravy through a sieve into a serving jar.
14. Carve the bird, then serve with the pomegranate stuffing and gravy, together with your chosen side dishes.