Wednesday, April 19, 2017

Roasted Chicken with Maple-Sage Brine


Each spring, we love taking drives and seeing the many maple farms in action during the six to eight week season. (Our area has a LOT of maple trees) To cook with maple for the health benefits and antioxidants, use this maple conversion guideline to help you substitute sugar in any recipe.

1 cup sugar = 1 cup maple syrup and reduce other liquids in recipe by 1/2 cup or 1 cup maple granulated sugar

1 cup brown sugar = 1 cup and 1 tablespoon maple syrup and reduce other liquids in recipe by 1/2 cup or 1 cup and 1 tablespoon maple granulated sugar.

One of my favorite ways to use maple syrup is to brine a whole three pound chicken in a mixture of water, salt, maple syrup and fresh sage. It's one of my favorite ways to roast a whole chicken. 

Roasted Chicken with Maple-Sage Brine
1 whole 3 lb. chicken
1/2 cup maple syrup (or more if you desire)
1/2 cup salt
1/2 bunch fresh sage
Water (enough to submerge the chicken) 


Mix syrup, salt and 1 cup of water to dissolve. Put chicken in a large bowl, and pour water/salt/maple mixture over the chicken. Add enough water to cover chicken completely in the brine.



Leave chicken in brine for at least eight, and up to 24 hours. Remove from brine and pat dry.



Lightly brush chicken with olive oil. Roast at 375 degrees for 40 minutes, or until thigh reaches 165 degrees or juices run clear.



I serve with wild rice and a salad. 

I could drink the entire bottle of maple syrup....just sayin.

Thanks for stopping by! I am joining Foodie Friday.
Deb
Debbie@Mountain Breaths
Debbie@Mountain Breaths

Hello, I'm Debbie.I enjoy hiking, kayaking, cross country skiing and snowshoeing in the Adirondack Mountains (thus Mountain Breaths). I live in Upstate NY with my supportive husband and have three precious sons..

7 comments:

  1. It loooks so darn cute in your chicken roaster..:) It's still sugaring off time here and we love MS too:)

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  2. Have you ever tried to put the herbs UNDER the skin - YUM! Cute baking pan!

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  3. Wish I could go along with you on those maple sugar drives in the countryside, Debbie. I'd love to try your brine recipe. Your chicken roasting pan is too cute! Thanks for sharing your favorite way to roast a chicken.
    P. S. You were in the kitchen with me, as I'm fixing your beans to take to Arkansas this weekend (and I made them for Easter, too!), and I made your Salisbury Steak recipe the other night.

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  4. The drive sounds lovely and this recipe sounds delicious. A new one for me, marinating with maple, one I definitely want to try. Love the roaster. Thanks for sharing this recipe Debbie.......

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  5. Wow, thanks for the conversion chart Deb, I love to use maple syrup, this is great! Your chicken sounds wonderful!
    Jenna

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  6. The syrup sounds like a nice addition! Lovin' your chicky roasting dish:@)

    ReplyDelete
  7. The maple brine sounds delicious, Debbie! Love the roaster :)

    ReplyDelete

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