Monday, March 4, 2013

Maple Syrup Chicken

On Sunday morning when I woke, the first thing I saw was blowing snow. After a nice bracing mug of hot tea, I ventured out in the icy 28 degree temperature to walk the dogs. Admittedly a shorter walk than usual. Can you imagine how I longed for a hot lunch?

I had taken a whole chicken out of the freezer to thaw, so that part was planned. For some reason, though, the bitterly cold weather put the notion of maple syrup into my head. So many options. Too many choices. My main concern was getting all the flavor of the maple syrup. It seemed to me that if I roasted the chicken, it would just roll off. I thought about spatchcocking the chicken, but that seemed too much like barbecue.I considered adding lemon or tangerine juice, but I really didn't want to dilute that wonderful maple flavor.

In the end, I took the easiest road possible. I plopped red potatoes, with the skins on, into my Dutch oven. I cut most of the skin and fat off the chicken and set it on top of the potatoes. I slid garlic inside the cavity, sprinkled salt, pepper and thyme over everything, then poured the maple syrup over it all.

Let me just say that I wanted to drink the resulting mixture of chicken juices and maple syrup. I did wonder if maple syrup would be ooky with potatoes. Turns out it's not. If I had wanted to up the sophistication a bit, I might have reduced the juices to intensify the flavor, but I didn't bother. Yum, hot chicken and potatoes with a maple syrup sauce hit the spot!

Maple Syrup Chicken


red potatoes, with the skin on
drizzle of olive oil
salt
pepper
1 whole chicken
3 cloves garlic
1 teaspoon thyme
1/2 cup maple syrup

Preheat oven to 400. Wash the potatoes and remove any blemishes. Drizzle raw potatoes lightly with olive oil. Sprinkle with salt and set aside.


Cut the skin and excess fat off the chicken (you can leave it on if you prefer) with small chicken scissors. Rub salt and pepper on it. Place in a Dutch oven and surround with the potatoes. Sprinkle thyme over everything. Sprinkle with a little more salt and pepper. Insert garlic into chicken cavity. Pour 1/4 cup of maple syrup over the chicken.


Cover and cook in oven for 40 minutes. Pour remaining maple syrup over the chicken. Cover and cook another 20 minutes, or until the chicken is cooked through and the juices rin clear.

To serve, slice the chicken and pour the juice from the bottom of the pot over it. The potatoes are so soft they can easily be smashed if you want to make quick home style mashed potatoes. Or you can serve them whole or sliced.



11 comments:

  1. I must ask. What on earth is spatchcocking? I'm not sure if this would be too sweet for me, but there's lot's of local maple syrup around me. I should definitely try this recipe.

    By the way, my Siberian Husky mix, Sam, loves this snowy 20 degree weather-even when it feels like 13!

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    1. Kathy, spatchcocking is splitting a whole chicken open so it lays flat. It's still whole, though.

      A couple of my dogs love this weather. My little Jack Russell gets very cold, though. She wear a sweater to go outside.

      If the maple syrup is too sweet for you, maybe you could reduce the amount. 1/4 cup maple syrup and 1/4 cup chicken broth maybe?

      ~Krista

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    2. Learn something new everyday! Thanks, spatchcocking is now in my vocabulary! I may try the original recipe before I try decreasing the syrup-but that's a good thought if it does come out too sweet for me.

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  2. Perfectly logical--it's maple syrup season, isn't it? Or close. Ishould go consult with my sugar maple (one, with one tap and one bucket). The recipe sounds delightful.

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    1. You have your own sugar maple with tap? We have gorgeous sugar maples, but they're not easily accessible. Hmmm.

      ~Krista

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  3. Krista - Maple syrup is one of those wonderful cozy flavors and you've put it to brilliant use here. Great timing, too, with maple syrup season upon us. (Sheila, you're right.) The Vermont Maple Festival is coming up at the end of April this year, but the daytime temps are getting warming in the Northeast and MI and the sap should be running now or in the next few weeks.

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    1. Cleo, it really is good. Such a yummy treat. Isn't it funny how we automatically start craving things that are in season?

      ~Krista

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  4. I had never heard of spatchcocking either:). One thing we don't get in Key West is maple syrup, though we can see the mangoes starting to swell on the trees. Today in yoga, the instructor told us to let our heads hand like ripe mangoes!!

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    1. Ohhh, mangoes! Another of my favorites. I'm looking forward to summer fruit!

      ~Krista

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  5. This is terrific and I'm right in maple syrup country! I love how easy it is. Can't wait to try it!

    MJ aka 1/2 of Victoria Abbott

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    1. Mary Jane, it's a practical recipe for days when you want a hot meal, but not a lot of fuss in the kitchen. I love those quick and easy meals.

      ~Krista

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