I actually didn't make the pomegranate sauce because they were out of season when I looked. I roasted a whole chicked at 450 degrees after rinsing it and stuffing it with blood oranges (going for a pomegranate color that didn't happen), then Lisa showed me how to make gravy in the pan with cornstarch. Nothing fancy.
Source: Stacey Pelinka
Prepared by: Stacey for the February 2002 meeting