Mashed Acorn Squash with Maple Syrup
1 h 10 min
Ingredients
Brine
Preparation
- Rinse the chicken with cold water and pat dry.
Brine
- In a large saucepan, combine all the ingredients except for the water. Heat until the salt and sugar have dissolved. Remove from the heat and let cool to room temperature.
- Place the chicken in the marinade. Add water to cover. Stir to combine. Brine overnight in the refrigerator.
- With the rack in the middle position, preheat the oven to 180 °C (350 °F).
- Remove the chicken from the brine, without rinsing it. Place on a rack in a roasting pan. Bake for about 1 hour and 50 minutes, until the meat thermometer inserted into the thigh without touching the bone reads 82 °C (180 °F).
- Remove the chicken from the oven and cover with aluminum foil. Let rest for 10 minutes before cutting into pieces.
- Degrease the cooking juices. Add the maple syrup. Adjust the seasoning and serve in a gravy boat.
- Serve with Barley Pilaf with Bacon or Mashed Acorn Squash with Maple Syrup.
Note
This Maple Grilled Chicken freezes well.
