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.
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