Recipe for Sugarbush Spring Chicken | Almanac.com

Sugarbush Spring Chicken

4 servings.
Preparation Method
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1 broiler-fryer chicken, cut into parts
1/4 cup butter
1 large onion, chopped
1 garlic clove, minced
2/3 cup catsup
1/3 cup white distilled vinegar
1/4 cup pure maple syrup
2 teaspoons dry mustard
1 teaspoon salt
1 teaspoon ground ginger

Place the chicken, skin side up, in a single layer in a large, shallow, greased baking pan. To make the sauce, melt the butter in a medium-size saucepan over low heat. Add the onion and garlic and saute for about 5 minutes, or until the onion is translucent. Add the remaining ingredients and stir. Heat to boiling and pour over the chicken. Bake, uncovered, at 350 degrees F, basting occasionally, for 1 hour, or until a fork can be inserted into a chicken piece with ease. Serve hot.