Maple Brandy Glazed Chicken
Roast some seasonal late harvest veggies to fill the platter with the glazed bird…Brussels sprouts and sliced acorn squash are particularly nice. Otherwise make root vegetable “chips” by thinly slicing sweet potatoes, parsnips, and Yukon gold potatoes, tossing with a generous glug of olive oil, and roasting until crisp.
Ingredients
- 1-1/2 cups apple cider or juice
- 3 tablespoons real maple syrup
- 1/4 cup brandy or apple liqueur
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 2 tablespoons butter
- 1 (4 pounds) Just Bare Whole Chicken
- 1 tablespoon olive oil
- Coarse salt and freshly ground pepper
Instructions
-
Heat oven to 425°F. Pour apple cider into medium saucepan; bring to boil and cook about 15 minutes or until reduced to 1/2 cup. Stir in maple syrup, brandy, nutmeg, allspice, and butter. Simmer about 3 minutes longer.
-
Meanwhile, tie chicken legs with kitchen twine; tuck wings under. Place on rimmed baking sheet. Rub with olive oil; season with salt and pepper. Roast for 30 minutes, then begin brushing with apple glaze every 10 minutes, until internal temperature reaches 165°F in thigh and juices run clear, 25 to 3o minutes longer.