Ingredients
- 3.5 – 4 pound Simerville Farm Chicken
- 4 tbsp Maple syrup
- 1 tbsp Melted butter
- 1 tsp Garlic powder
- 1 1/2 tsp Seasoning salt
- 1 1/2 tsp Black pepper
- 2 tsp Dijon mustard
- 1 tbsp Corn starch
- 500 ml Chicken stock
Instructions
- Mix melted butter and maple syrup in a small bowl or wide mouthed tea cup.
- Mix in garlic powder, seasoning salt, black pepper, and dijon mustard.
- Fold the tips of the wings behind the chicken like it is laying on a beach.
- Lift skin on the chicken breast and pour in some of the mixture, taking care to rub and push it on as much of the chicken meat as you can.
- Pour excess mixture into the cavity of the chicken.
- Place chicken on a roasting rack in a roasting pan and pour chicken stock into roasting pan.
- Place into a 375F preheated oven.
- Turn oven down to 350F after 10 minutes and cook for 20 minutes per pound. Baste every 30 minutes or so.
- Cook to an internal temperature of 165F, then remove from oven and let rest for 5 minutes.
- Drain internal cavity into roasting pan and move chicken to cutting board.
- Heat roasting pan on stove top, add about 1/2 cup of water to deglaze the pan.
- Bring to a boil while stirring with a flat whisk.
- Once boiling whisk in corn starch to thicken gravy.