Yeany’s Maple Recipe of the Week: Roasted Lemon-Maple Chicken

Yeany -2Roasted Lemon-Maple Chicken – Another delicious recipe from Yeany’s Maple!.

Roasted Lemon-Maple Chicken

Ingredients

One 4 pound chicken
2 lemons, one quartered and one for juicing
6 cloves of garlic, peeled and halved
1 small onion, quartered
2 tablespoons pure Yeany’s maple syrup
3 tablespoons extra virgin olive oil
Salt and pepper to taste

Directions

~Preheat oven to 375 degrees.

~Peel one of the lemons, removing long, thick strips of zest. Reserve the zest and juice the lemon into a bowl. Combine the maple syrup and olive oil into the bowl and whisk to combine. Rub the chicken all over with the lemon zest and the garlic. Place the quartered lemon, onion, garlic, and lemon zest in the cavity of the chicken. Brush with lemon juice-maple mixture and sprinkle with salt and pepper.

~Place chicken in roasting pan and place in oven. After 30 minutes, brush more of the lemon-maple mixture over the chicken and again after another 30 minutes.

~Continue roasting for an additional 20 minutes or until the juices run clear when cut between the thigh and the body. Let rest for ten minutes.

~Serve and enjoy!

~Makes 4 to 6 servings.

Recipe submitted by Dave Yeany.

Yeany’s Maple Syrup and other maple products can be found at Yeany’s location in Marienville, Leeper Market, Haller’s Store in Tionesta, Sara Jane’s Deli in Fryburg, and Hirsch’s Meats at Kossuth.

Cooking With Maple Products

Cooking with Maple Syrup

Pure maple syrup is slightly sweeter than cane sugar. It contains 62 calories per tablespoon as opposed to 54 calories per tablespoon for sugar. But – you use less maple syrup.

To use maple syrup in cooking: substitute 3/4 cup of syrup for each cup of sugar and reduce the liquid in the recipe by 3 tablespoons.

When using Maple Syrup to replace granulated white sugar, first make sure that using the liquid maple syrup will not hurt the recipe.

There is roughly the same amount of sugar in a cup of maple syrup as there is in a cup of granulated white sugar. Using the cup of maple syrup in place of the white sugar adds extra 3.7 ounces (1/3 to 1/2 cup) of liquid to the recipe. To balance the liquid in the recipe, you need to reduce other liquids in the recipe, typically water or milk, by the same amount, 1/3 to ½ cup, for each cup of sugar replaced.

To replace brown sugar, do the following:

1 cup loose brown sugar = ¾ cup maple syrup, reduce other liquids by ¼ cup
1 cup packed brown sugar = 1 cup plus 1 Tbsp maple syrup. Reduce other liquids in the recipe by just less than ½ cup.

Maple Sugar

Maple Sugar can be substituted for granulated sugar, cup for cup.

1 cup granulated sugar = 1 cup of maple sugar

Maple Sugar can also be used in place of brown sugar.

1 cup loose brown sugar = 1 cup maple sugar

If the recipe calls for “packed” brown sugar, I use the following amounts of maple sugar:

¼ cup packed brown sugar = ½ cup maple sugar
½ cup packed brown sugar = ¾ cup maple sugar
¾ cup packed brown sugar = 1 cup maple sugar
1 cup packed brown sugar = 1 ¼ cups maple sugar

I increase the maple sugar by ¼ cup more than what the recipe calls for in packed brown sugar.

About Yeany’s Maple:

Yeany’s Maple is a 3,000 tap operation in Forest County, producing approximately 1,000 gallons of maple syrup each year.

Maple Grades

Pure Pennsylvania Maple Syrup is graded by colors called Amber.

Light Amber: very light in color. Delicate but clear maple flavor. Used primarily to make maple sugar candies, maple cream, and/or other delicate sweets.

Medium Amber: Typically the most popular grade of syrup being used on pancakes, waffles, French toast or anything that needs a little maple syrup sweetener. It is a bit darker than the Light Amber and has a more pronounced maple flavor.

Dark Amber: Deep colored amber with a strong maple flavor. Very popular for those who prefer and appreciate a more robust maple flavor. It works well in baked goods.

Grade “B”: very dark in color and a bold maple flavor. It is often called “cooking syrup.” Used most often for cooking & baking. Works very well for meat glazes, candied yams & sweet potatoes, baked beans, and desserts that call for an assertive maple flavor.

For more from Yeany’s Maple Syrup, visit https://www.facebook.com/pages/Yeanys-Maple-Syrup/161532047254784.

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