MAPLE-DIJON GLAZED ROTISSERIE CHICKEN
Source of Recipe
wwrecipes - Desserts - Turron de Vino - January 25, 2002, theme - My All-Time Favorite Recipe
Recipe Introduction
From: Chris mailto:arzy@premier1.net
Happy New Year Everyone,
Chris in lovely and extremely wet Everett, WA. Last year we had a
drought, this year we are making up for it. We have had only one very
light dusting of snow and only three or four nights with frost. So
anyone living in Buffalo NY might want to consider us for a winter
getaway!
I got this glaze recipe from our very own pen-pal forum two or three
years ago (and lost the name of the person who sent it, but you know
who you are and I thank you very, very much). This is very good on
both chicken and turkey, I have not tried it on duck or goose, but
that should be great, too. I like to serve this with Brussels sprouts
with chestnuts, squash baked with butter and maple syrup, and plain
boiled potatoes with butter and parsley.
List of Ingredients
1/2 cup maple syrup
1/4 pound butter
1/2 cup chicken stock
1/4 cup Dijon style mustard
1 tsp salt
1/2 tsp pepper
1 Bird, trussed Recipe
Combine all ingredients except bird in a sauce pan. Bring to a simmer
and cook for 10 minutes, keep warm. Put bird on rotisserie and brush
with glaze every 15 minutes until bird is done. As with Peking Duck,
the skin is the best part with this wonderful glaze. Eat.
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