{image by Colin Cooke}
Maple Syrup and Apricot Roasted Chicken from Paul of Sweet Paul…
I came up with this recipe after working on Katie Lee’s first cookbook. She had this wonderful turkey that was based with maple syrup. So I changed the recipe to chicken and added apricot jam. What is great about this recipe is that you make everything in the same pan, except for the sauce. Its really good, I have just overdone it a little and need to take a step back from the maple syrup bottle. Serves 4.
Ingredients:
1 large chicken
salt
pepper
2 pounds small potatoes
8 shallots, peeled and cut in half
10 cloves of garlic, peeled
2 large carrots, diced
10 sage leafs
1/2 cup maple syrup
3 tablespoons apricot jam
For the sauce:
1 cup of the chicken drippings
1/2 cube of vegetable stock
1/2 cup water
1/2 cup cream
- Pre heat the oven to 400ºF, 220ºC.
- Rub the chicken in with salt and pepper.
- Place all the vegetables in a large roasting tray and place the chicken on top. The drippings from the chicken will seep into all the vegetables and make them oh so good.
- Stir together maple syrup and apricot jam in a bowl.
- Baste the chicken with the mixture.
- Into the oven with the beast and roast for about 1 1/2 hour or until the skin is golden and the juices run clear when pierced. Remember to baste the chicken every 15 minutes with the maple mixture.
- Take it out and pour 1 cup of the drippings into a saucepan.
- Let the chicken rest for 10 minutes before you start cutting into it.
- Add stock and water and bring to a boil.
- Let the sauce simmer until halved, add cream.
- Cook for 2 minutes, taste with salt and pepper.
- Serve the chicken with all the vegetables and the sauce.
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First, that sounds delicious! Amazingly delicious!
Second, you have had the funnest group participate. I can’t wait to try all of these recipes.
Third, I am completely honored that you included me in this group!
Great recipe , fixed it for dinner tonight was wonderful everyone loved it!! Thanks now I’ll have to try more… Jude in So Calif