Mel-icious
04-19-2004, 11:18 AM
I made this last week and had forgotten to post it. The glaze on this chicken was sooooo good! For three simple ingredients it turned out really yummy! T gave it a thumbs up too! A definite keeper here. :lick:
It would also be great on turkey or cornish hens.
* Exported from MasterCook *
Roast Chickens with Black Pepper—Maple Glaze
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons unsalted butter
1/2 cup pure maple syrup
Coarsely ground pepper
2 medium onions -- halved lengthwise
and thinly sliced crosswise
2 teaspoons extra-virgin olive oil
Salt
Two 3 1/2-pound organic chickens
1. Preheat the oven to 350°. In a small saucepan, melt the butter with the maple syrup and 2 teaspoons of coarsely ground pepper. Remove the glaze from the heat.
2. On a large heavy-duty rimmed baking sheet, toss the sliced onions with the olive oil. Season the onions with salt and pepper and spread in an even layer. Season the chickens inside and out with salt, then arrange them on top of the onions. Loosely tie the chicken legs together with kitchen string.
3. Roast the chickens for 45 minutes. Brush the chickens all over with half of the maple glaze and continue roasting them for 1 hour longer. Increase the oven temperature to 425°. Generously brush the chickens with the remaining glaze and roast for 15 minutes longer, or until the cavity juices run clear and the chickens are richly browned.
4. Transfer the chickens to a platter and let rest for 10 minutes before carving. Pour the onions and pan juices into a large glass measuring cup and skim the fat from the surface. Season with salt and pepper and serve with the chickens.
WINE Maria Helm Sinskey serves the 2002 Robert Sinskey Pinot Blanc with this chicken. Or complement the sweet glaze with a California Chardonnay, such as the 2000 Joseph Phelps Los Carneros.
--Maria Helm Sinskey
This recipe originally appeared in April 2004.
It would also be great on turkey or cornish hens.
* Exported from MasterCook *
Roast Chickens with Black Pepper—Maple Glaze
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons unsalted butter
1/2 cup pure maple syrup
Coarsely ground pepper
2 medium onions -- halved lengthwise
and thinly sliced crosswise
2 teaspoons extra-virgin olive oil
Salt
Two 3 1/2-pound organic chickens
1. Preheat the oven to 350°. In a small saucepan, melt the butter with the maple syrup and 2 teaspoons of coarsely ground pepper. Remove the glaze from the heat.
2. On a large heavy-duty rimmed baking sheet, toss the sliced onions with the olive oil. Season the onions with salt and pepper and spread in an even layer. Season the chickens inside and out with salt, then arrange them on top of the onions. Loosely tie the chicken legs together with kitchen string.
3. Roast the chickens for 45 minutes. Brush the chickens all over with half of the maple glaze and continue roasting them for 1 hour longer. Increase the oven temperature to 425°. Generously brush the chickens with the remaining glaze and roast for 15 minutes longer, or until the cavity juices run clear and the chickens are richly browned.
4. Transfer the chickens to a platter and let rest for 10 minutes before carving. Pour the onions and pan juices into a large glass measuring cup and skim the fat from the surface. Season with salt and pepper and serve with the chickens.
WINE Maria Helm Sinskey serves the 2002 Robert Sinskey Pinot Blanc with this chicken. Or complement the sweet glaze with a California Chardonnay, such as the 2000 Joseph Phelps Los Carneros.
--Maria Helm Sinskey
This recipe originally appeared in April 2004.