Sugarbush Spring Chicken
Yield: 4 servings.
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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
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.