Maple Bourbon Brined Roasted Chicken


Chicken / Main Courses

Maple-Bourbon-Brined-Roasted-Chicken-Image-2-e1508518110509
Metric Imperial

Ingredients

Brine and Roasting

  • 1 whole free-range chicken
  • 60 ml bourbon
  • 60 ml maple syrup
  • 30 ml apple cider vinegar
  • 30 ml sea salt
  • 45 ml olive oil
  • 2.5 ml sea salt
  • 1.25 ml ground black pepper

Glaze

  • 80 ml maple syrup
  • 120 ml filtered water
  • 30 ml bourbon
  • 5 ml ground cinnamon
  • 2.5 ml ground coriander
  • 1.25 ml ground fennel seeds
  • 1.25 ml sea salt

Method

Brine and Roasting

  1. Rinse and pat dry the chicken. Place in a large durable plastic bag.
  2. In a medium bowl, stir together the bourbon, maple syrup, apple cider vinegar, and salt. Pour into bag with chicken, seal and refrigerate overnight or for at least one hour.
  3. Drain off brine and pat chicken dry.
  4. Preheat oven to 400°F.
  5. Rub the chicken with olive oil, salt and pepper. (Optional: tie the legs together for more even cooking.)
  6. Turn the bird over every 15 minutes, and roast for 35 to 45 minutes, or until the skin is crisp, juices run clear, and internal temperature reaches 165°F.

Glaze

  1. Add maple syrup, water, bourbon, cinnamon, coriander, fennel and salt to a small pan. Bring to a simmer and cook for 10 to 15 minutes, or until mixture has reduced and thickened.
  2. Lacquer the cooked bird with the glaze and cook for additional 1 to 2 minutes (glaze is quick to burn).
  3. Let the cooked chicken rest for a few minutes before carving, for the juices to redistribute.

Whether it’s the holidays or a weeknight dinner, delight your guests with Maple Bourbon Brined Roasted Chicken. Brined with bourbon, pure maple syrup, apple cider vinegar and salt to prepare the chicken for roasting, the infusion of flavor helps the chicken to maintain a moist texture.

Recipe developed by Danny Seo, Naturally