Maple Dijion Roasted Chicken with Fat Tire Gravy

Thank the heavens, spring had finally reared its head out from a snow drift.

The sky was blue, and it broke 70° yesterday. I’m still in shock, but also thankful – the winter blues were seriously putting a hinderance on my ability to be human.

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In my opinion chicken fits into all four seasons of eating, but it’s great for spring. SO MANY OPTIONS FOR ACCOMPANIMENTS!

What’s also great about roasting a whole chicken is that it can be stretched into three meals and then you can make your own chicken stock. It makes splurging on an organic chicken much more tolerable. To show how far it can go the next few posts will all be chicken related. Cluck, cluck.

A few weeks ago my friend Louisa asked me for my beer can chicken recipe, and I haven’t been able to stop thinking about it since. PLUS, Louisa was a vegan/vegetarian in college, welcome back to the dark side lovey.. or rather the dark meat side.. because chicken thighs are delicious.

I didn’t make a true beer can chicken, but I poured beer into the bottom of the pot to have a beer sauce gravy afterwards.

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Maple Dijon is one of my favorite ways to spice up a roasted chicken, in spring or fall. It has a sweet tangy zing and gives the skin a nice glaze. The beer in the bottom of the pan gives the chicken a steamy beer bath of flavor.

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Preheat your oven to 350°

1  whole chicken 3-4 pounds (organic, or otherwise)

1/2 cup of maple syrup

1/4 cup Dijon mustard

2 teaspoon dried rosemary crushed (or one tablespoon fresh, chopped)

salt and pepper

1 onion root and tip removed and quartered

1 cup of amber ale

Mix the maple syrup, Dijon, and rosemary. Slather it all over the bird reserving one-quarter of the mixture for later. Salt and pepper all over. Add the onions to the bottom of the baking dish along with the beer. Pop it into the oven. After 1 hour remove the bird from the oven and cover it with the remainder of the glaze. Back into the oven for a half an hour to forty-five minutes. You’ll know it’s done when the juices run clear (not red) from the thigh.

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For the sauce, remove the bird from the pan – if it’s stove top safe put it over the burner – if not scrape as much as you can into a small sauce pan and put the heat to medium. In a small cup mix a tablespoon of flour into a half a cup of milk, really stir it and skim off any clumps that rise to the top. Slowly drizzle this mixture into the pan juices, whisking it to incorporate. Let this cook for about ten minutes while the chicken rests, and it will be ready by serving time. Taste and correct any salt or pepper levels.

Open another beer, and sip to the sweet satisfaction of success.

 

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