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Sugarbush Spring Chicken

Yankee Plus Dec 2015


Sugarbush Spring Chicken
4 votes, 4.00 avg. rating (79% score)
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  • 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.
Updated Monday, August 11th, 2008

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3 Responses to Sugarbush Spring Chicken

  1. roberta douglas May 20, 2011 at 12:45 pm #

    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.

  2. Janice Mitchell March 28, 2014 at 9:30 am #

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

    • Brenda Darroch March 28, 2014 at 9:41 am #

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

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