Sugarbush Spring Chicken
By Yankee Magazine|Aug 11 2008|
Yield
4 servings.
Ingredients
1 broiler-fryer chicken, cut into parts
1/4 cup butter
1 large onion, chopped
1 garlic clove, minced
2/3 cup catsup
1/3 cup white distilled vinegar
1/4 cup pure maple syrup
2 teaspoons dry mustard
1 teaspoon salt
1 teaspoon ground ginger
Instructions
Place the chicken, skin side up, in a single layer in a large, shallow, greased baking pan.
To make the sauce, melt the butter in a medium-size saucepan over low heat. Add the onion and garlic and sauté for about 5 minutes, or until the onion is translucent. Add the remaining ingredients and stir. Heat to boiling and pour over the chicken.
Bake, uncovered, at 350 degrees F, basting occasionally, for 1 hour, or until a fork can be inserted into a chicken piece with ease. Serve hot.
I’m not going to lie, this was delicious, but next time I’m not going to use my sacred pure maple syrup, it didn’t come out in the taste like I thought it would. Thank You.
This recipe isn’t complete – could you finish the instructions and post again?
Hi Janice,
Thanks for bringing that to our attention. The Sugarbush Spring Chicken recipe has been updated!