Sugarbush Spring Chicken

4.00 avg. rating (80% score) - 4 votes

Sugarbush Spring Chicken

Yield: 4 servings.


  • 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


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.
  • Hi Janice,
    Thanks for bringing that to our attention. The Sugarbush Spring Chicken recipe has been updated!

  • This recipe isn’t complete – could you finish the instructions and post again?

  • roberta

    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.


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