Turn Your Chicken Into a Masterpiece with Stokewood's Maple-Glazed Recipe
Elevate your dinner table with Stokewood's Maple-Glazed Chicken, a culinary symphony of flavors that will turn an ordinary evening into a gourmet experience. Follow this simple yet spectacular recipe and watch as your chicken transforms into a masterpiece of deliciousness.
Ingredients:
For the Compound Butter:
- 350g soft unsalted butter
- Chopped rosemary, thyme, sage, parsley
- Lemon zest
- 3 cloves minced garlic
- Sea salt
- Black pepper
For the Maple Glaze:
- 2 tbsp maple syrup
- 50ml sherry vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp soy sauce
- 3x orange peel
- 2 sprigs rosemary/thyme
- 3 cloves garlic
- 5 tbsp unsalted butter
Additional:
- Olive oil
- 100ml water
Recipe Video: HERE
Recipe:
Step 1: Prepare the Compound Butter
- In a bowl, mix soft unsalted butter with chopped rosemary, thyme, sage, parsley, lemon zest, minced garlic, sea salt, and black pepper until well combined.
Step 2: Butter Up the Chicken
- Smear a generous amount of the compound butter under the chicken skin to cover the breasts. Use the excess to apply all over the bird for maximum flavor.
Step 3: Preheat and Prep
- Preheat the oven to 365°F.
- Brush the chicken with a little olive oil.
- Place the chicken in the oven with 100ml water in the bottom of the tray.
Step 4: Prepare the Maple Glaze
- In a saucepan, combine maple syrup, sherry vinegar, Worcestershire sauce, soy sauce, orange peel, rosemary/thyme, garlic, and unsalted butter.
- Bring to a gentle simmer and reduce for 7 minutes. Strain and set aside.
Step 5: Glaze and Roast
- After 30 minutes, remove the chicken from the oven and brush it with the maple glaze.
- Rotate the chicken and place it back in the oven.
- Repeat the glazing and rotating process every 20-30 minutes. The color will intensify with each repetition.
Step 6: Perfect Finish
- When the internal temperature of the chicken breast hits 165°F, remove it from the oven.
- Pour the juices into the tray and let the chicken rest for 15 minutes.
Step 7: Quick Pan Gravy
- Scrape the tray and set the juices aside.
- Once the fat rises to the top, scoop it out.
- In a pan on medium-high heat, add 3 tbsp chicken fat + 2 tbsp all-purpose flour.
- Whisk and cook out the flour for 30 seconds, then add 150ml dry white wine and whisk.
- Gradually add 500ml chicken stock + pan juices, bring to a simmer, and reduce until thickened. Season to taste.
Step 8: Carve and Enjoy
- Carve the chicken and plate up.
- Savor the beauty of your maple-glazed masterpiece.
