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 You will add drama to the maple syrup with these spices |
 Adding the acidity of lemon juice the oil from it's zest balances the flavor |
 Reduce the sauce to a honey-like consistency. At this stage, you may strain all the spices out, or only remove the cinnamon and star anise |
 Truss the chicken and season well with salt & pepper |
 Roast for one hour at 425^ |
 Pour the sauce over the chicken and evenly cover the bird - I like the taste of charred candied ginger, but you may remove the ginger & zest after final roasting, if you prefer |
 Old Glory & The Flag of Michigan |
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This recipe incorporates pure maple syrup with star anise, candied ginger, cinnamon and lemon. Virtually any rice dish (basmati, rice and peas, rice with raisins and nuts, etc.) and steamed seasonal vegetables will make a wonderful and festive meal.
You create a sweet and tangy sauce by reducing pure maple syrup to the consistency of honey as cinnamon sticks, star anise, chopped candied ginger, lemon juice and zest infuse their exotic flavors into the liquid. You will want to strain the 'wood' and ginger and lemon zest after reducing the sauce. Charred candied ginger may be too bitter-hot for most diners. You really only need the the reduced, flavor-infused syrup for this dish.
The chicken roasts for one hour, then you baste the bird and return it to the oven for 20 minutes. Then baste the chicken very well with the sauce and roast another 20 minutes.
Let the chicken rest for 10 minutes before carving.
Ingredientes
- 1 chicken, soaked for 15 minutes in cold, salted water, rinsed well and dried
- 1 C pure (Michigan) maple syrup
- 4 star anise
- 2 cinnamon sticks
- 2 Tbs choped candied ginger
- 1 lemon, zested then juiced
- sea salt & black pepper
Direcciones
- Preheat the oven to 425^.
- THE CHICKEN
- Soak the bird in cold, well-salted water for 15 minutes, then rinse well in cold water, pat dry inside and out.
- Place the bird in a large dish.
- Truss the chicken.
- Salt & pepper, front & back.
- THE SAUCE
- Combine the maple syrup, star anise, candied ginger and cinnamon sticks in a saucepan and bring to a slow boil over medium heat to reduce (thicken)
- Zest the lemon into 1/2 inch strips
- Juice the lemon into a small dish
- When the syrup has thickened, add the lemon zest and juice, strained of the seeds and pulp and continue to thicken - you may add a dash of water, if the sauce becomes too thick. You are going for a honey-like consistency
- COMBINE
- Roast the chicken for 1 hour at 425^. The skin will crisp and lightly brown
- Strain the solids from the syrup at this point
- Remove the roasting pan from the oven
- Turn the heat up to 475^
- Lift the chicken off the rack and place it, back down, into the large dish you seasoned it in
- Pour the sauce over the chicken and distribute to coat evenly
- Turn the chicken and move it around to coat the sides
- Return the chicken to the rack and roasting pan
- Roast for 30 minutes
- Remove and let rest at least 10 minute before serving
- You may cut the bird in half for 2 or remove the legs and thighs and pare the breast meat away for 4, or you may slice the meat and plate it or platter it
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 793g | |
| Recipe makes 2 servings | |
| Calories 1751 | |
| Calories from Fat 841 | 48% |
| Total Fat 93.25g | 117% |
| Saturated Fat 26.65g | 107% |
| Trans Fat 0.0g | |
| Cholesterol 463mg | 154% |
| Sodium 447mg | 19% |
| Potassium 1515mg | 43% |
| Total Carbs 109.45g | 29% |
| Dietary Fiber 0.4g | 1% |
| Sugars 96.21g | 64% |
| Protein 114.89g | 184% |
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