It has come to my attention that some of you may not know how to use a whole chicken. Once you have learned how to use a whole chicken, I can rest knowing that you have been liberated from having to use those frozen “chicken breasts” you find in the store. Seriously, after eating real pasture-raised, additive-free, pure-and-yummy chicken, eating those frozen beasts is like eating a hotdog that has sat in the fridge for a year. On second thought, I think it’s worse.
So here’s my attempt at your liberation: Maple Mustard Chicken. It is an easy recipe that you have to try this year. Truthfully, you don’t even have to like mustard to enjoy this dish. If you know kids, you know they are often hard to please, even so, my kids ate it up. In this picture, I made a double recipe.
First, you will need at least one good knife. Next, a pan – 8×8 or 9×13 works depending on how much you will be making. An oven is helpful for this recipe. I have tried it on the grill and it is not as good. I have not tried it in the crock pot, though it would likely work if you do not overcook it. A meat thermometer is essential for tasty chicken. If you don’t have one, look for one at the thrift store. Here goes:
Maple Mustard Chicken
1/4 cup Pure Maple Syrup
1/4 cup Dijon Mustard
1/4 cup Honey Mustard
1 Tablespoon Red Wine Vinegar
Cut up the whole chicken, or two if making for a family of five. Click for wikihow. I recommend saving the breast for a different recipe. This recipe works best with the thighs, legs, and wings. Place chicken in your baking dish (8×8 for 1.5 pounds, 9×13 for more).
Preheat oven to 450F.
Mix together pure maple syrup, mustard and red wine vinegar. Pour over the chicken. Place in preheated oven.
Once the internal temperature of the meat is above 155F in the thickest part, we call it good around here. If you are using store bought instead of our pastured chicken, a temperature above 165F is ideal. This takes about 40 minutes.
Serve and enjoy.
Once you make it, be sure and let me know what you think.
I first came across this recipe here and have adapted it according to our tastes.
Maple and mustard sounds like such a great zesty combination, I must try this! Thanks for the idea!
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