Mirj's Boozy Maple Chicken

From: blancpage

On Sep 8, 2007

Don't know if the reviewer will get this, but since I'm not a premium member I can't send messages (I can reply to them, just can't send them) so I'm posting here, in response to E-Eva's question about how to thicken the sauce to a glaze consistency. I don't know how much sauce is left after cooking, as I haven't tried this recipe yet (it's in my cookbook though), but I've found that depending on the amt of liquid you want to thicken usually a cornstarch/water slurry works great. In my experience, mixing 1 Tbsp of cold water with 1 Tbsp of cornstarch (until cornstarch is completely dissolved) to make a slurry, then whisking it into the liquid you want to thicken works well. Add in a little at a time so you don't over-thicken. You may need more or less of the slurry. A bit of white flour may work also. I know some people have used instant mashed potato flakes to thicken sauces too. Haven't tried that yet. Anyhow, as soon as I can afford whiskey, I'm going to try this! :D

From: E-Eva

On Aug 2, 2007

This was extremly easy to make (one of the simplest chicken recipes I've made!) and it was very delicious. I did, however, find it VERY sweet. Not to say I didn't enjoy it, but I think that, in order to make it part of my normal repetoire of recipes, I'll have to cut back on the maple syrup a bit. Otherwise, it has a lovely, rich flavor. Any ideas on how I could thicken the sauce to make it more of a 'glaze'?

From: twissis

On Mar 5, 2007

This is a great recipe, Mirj! I made a half recipe for 2 of us using 1 whole chicken I cut into pieces. This is so easy to fix & has a terrific outcome. The flavor combo is ideal with just the right balance of sweetness enhanced by the whiskey. We loved it! The next day as DH knawed on 1 piece he just could not bear to give up, he remarked it was even better after sitting overnite. I never got a chance to concur. The meager amt left disappeared somehow. Thx for sharing this great recipe w/us. Edited to Add: Forgot to say that I marinated the chicken 3 hrs b4 cooking & feel that prob improves an already great dish! Thx again.

From: TOOLBELT DIVA

On Nov 29, 2005

Maple-Booze; my favourite flavour enhancer. There is something about cooking with beer, wine or spirits that gives new meaning to the title Chef. Excellent Mirj! The combination of maple syrup and whiskey is quite enjoyable. The roasting juices are really excellent gravy blend.... Thanks Mirj.