«

»

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
Ingredients
  • 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)
Instructions
  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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
OR
ARE YOU READY? GET IT NOW!
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
OR
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
TrophyWin a copy of "From The Source - Mexico"
Your Entries
0
Total Entries
7
Days Left
39
Mexico's best local cooks - from street food stalls, family-run haciendas and haute-cuisine restaurants - reveal their culinary passions, along with such classic regional recipes as marinated pork tacos, hot lime soup and Oaxacan hot chocolate

Enter the sweepstake to win a copy of this fantastic cookbook.
remaining