Best 2 Vermont Maple Chicken Recipes

Welcome to the world of flavors, where savory meets sweet in a harmonious dance of taste. Embark on a culinary journey to discover the best recipe for Vermont maple chicken, a dish that captures the essence of New England charm. This delightful dish combines succulent chicken with the rich, amber nectar of Vermont maple syrup, creating a tantalizing symphony of flavors that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

VERMONT MAPLE CHICKEN

Vermont Maple Chicken image

Make and share this Vermont Maple Chicken recipe from Food.com.

Provided by Karen..

Categories Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 1/2-3 lbs chicken parts or 2 1/2-3 lbs chicken breasts, bone-in
1/4 cup butter
1/2 cup maple syrup
2 teaspoons lemon juice
1/2 teaspoon grated lemon rind
1 teaspoon salt (to taste)
1 dash black pepper
1/4 cup chopped almonds or 1/4 cup slivered almonds

Steps:

Preheat oven to 400*.
Place chicken pieces in a shallow buttered baking dish.
Mix remaining ingredients and pour evenly over chicken.
Bake uncovered 50-60 minutes, basting occasionally.

VERMONT MAPLE-GLAZED FREE RANGE CHICKEN WITH ROASTED VEGETABLES, POTATO PANCAKES AND APPLESAUCE

Vermont Maple-Glazed Free Range Chicken with Roasted Vegetables, Potato Pancakes and Applesauce image

Provided by Food Network

Time 3h25m

Number Of Ingredients 19

Ingredients

1 whole roasting chicken, (freerange birds are always tastier)
2 large carrots --peeled and cut into 1- inch pieces
2 ribs of celery--cut into linch pieces
1 large onion, or 2 small ones-- peeled and cut into eighths
1 can of chicken broth
1/2 cup of real Vermont maple syrup
1 tablespoon chopped thyme-- dry is good, fresh is better
salt and pepper
1 pound russet potatoes, peeled and soaked in salted water
1 egg
1 small red onion, fine dice
3/4 cup flour
Salt
White pepper
1 tablespoon olive oil
Canola oil for sauteing
6 Cortland apples, peeled, cored and diced
3 tablespoons of granulated sugar
1/4 cup water

Steps:

Preheat oven to 325 degrees F
Once you've prepared all of your vegetables, toss them together with the thyme and some salt and pepper. Put the veggies into a 2-inch deep roasting pan.
Wash the bird inside and out and dry with a towel. Sprinkle it all over with salt and pepper. Rub a couple of teaspoons of olive oil all over the skin. Place it on top of the vegetables. Put it into the oven.
Pour the stock and syrup into a small saucepan. Bring to a boil and reduce it by half: Use this mixture to baste the chicken generously and frequently.
While the chicken is cooking, make the pancakes and the applesauce.
Grate the potatoes in the food processor. Put them in a bowl and add the egg and onion. Mix slightly. Add the flour and mix some more, but not too much. Add the salt and white pepper and olive oil. Mix a little more.
Heat the Canola oil in a nonstick pan. When it starts to smoke a little, add one sixth of the mixture. Turn down the heat to medium. When the potatoes start to brown around the edges, flip them over and cook for almost 3 to 4 minutes more. Repeat until you are out of batter. You may hold these warm and put them in the oven just before you sit down for dinner
Cook the apples on the stovetop with a little water and the sugar. When soft, mash with a potato masher or puree in the food processor for a smoother sauce.
FINISHING UP AND SERVING:
You will know that the chicken is done when the leg moves somewhat freely and the juices are running clear between the breast and the thigh. Take it out of the oven, move it to the cutting board and allow it to rest for 20 minutes.
While the bird is resting, spoon the veggies into a serving dish and keep warm. Put the roasting pan with the cooking juices on the stove and add 1/2 cup of white wine. Reduce all of this together just a little and pass in a pitcher with the chicken. Carve the chicken into large pieces; cut the pancake into wedges. Top with warm applesauce. Serve all family style and enjoy.
For a quicker dinner you may roast a whole cut up chicken, basting all pieces in the same manner. You will have to cut the vegetables into smaller pieces so that they are done when the chicken is

Tips:

Choose the right chicken: For best results, use a whole chicken or chicken breasts that are skinless and boneless. This will help the marinade to penetrate the chicken and create a flavorful dish.

Make the marinade ahead of time: The longer the chicken marinates, the more flavorful it will be. You can marinate the chicken for up to 24 hours, but even just a few hours will make a difference.

Use a good quality maple syrup: The maple syrup is the key ingredient in this dish, so it's important to use a good quality syrup. Look for a syrup that is dark and thick, and has a strong maple flavor.

Cook the chicken over medium heat: This will help to prevent the chicken from burning and drying out. Cook the chicken until it is cooked through, but not overcooked.

Serve the chicken with your favorite sides: This dish can be served with a variety of sides, such as mashed potatoes, rice, or roasted vegetables.

Conclusion:

Vermont Maple Chicken is a delicious and easy-to-make dish that is perfect for any occasion. The chicken is tender and flavorful, and the maple syrup glaze is sweet and tangy. This dish is sure to be a hit with your family and friends.

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