Roast Chicken with Maple Syrup Glaze

Roast chicken is cooked to juicy perfection after soaking in a sweet and spicy brine with hints of maple syrup. The skin has a glossy finish after basting with a maple syrup glaze.

Roast Chicken with Maple Syrup Glaze
  • 1.5 kg whole chicken, giblets and excess fat removed
  • 500 ml (2 cups) pure maple syrup (we use Queen Pure Maple Syrup from Coles)
  • 1 cinnamon stick
  • ¾ tablespoon chopped fresh sage leaves
  • 1 teaspoon crushed red pepper flakes
  • ⅓ cup sea salt (don't use iodised)
  1. Combine the maple syrup, cinnamon, sage, and red pepper flakes in a 2 litre capacity saucepan. Warm over medium-low heat for 5 minutes to combine the flavours.
  2. In a non-reactive pot just large enough to submerge the chicken, combine the salt and 3 litres of cool water. Reserve ½ cup of the maple syrup mixture for the glaze, and add the rest to the water. Stir until the salt is dissolved, and let cool to room temperature.
  3. Add the chicken, breast side down, cover, and refrigerate for a minimum of 8 hours and up to 24 hours.
  4. Remove the chicken from the brine, and discard the brine. Tie the legs together with twine, fold the wings under the back, and place breast side up on a rack set in a roasting pan. Refrigerate uncovered for 1 hour to allow the skin to dry.
  5. Position a rack in the centre of the oven and heat the oven to 190°C. Meanwhile, remove the chicken from the refrigerator and let it sit at room temperature for 30 minutes.
  6. Roast for 10 minutes. Reduce the oven temperature to 190°C and roast for another 30 minutes. Put a cup of water in the roasting pan to prevent the syrup from burning, brush the chicken with some of the reserved maple syrup mixture, and return it to the oven, rotating the pan.
  7. Continue to roast, brushing with the maple syrup mixture every 15 minutes, until a meat thermometer inserted into the thickest part of the thigh reads 73°C, 35 to 45 minutes more. Let rest for 15 minutes before carving and serving.

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