Maple Bourbon Brined Roasted Chicken

Brine and Roasting

• 1 whole free-range chicken
• 1/4 cup bourbon
• 1/4 cup pure maple syrup of Canada
• 2 Tbsp apple cider vinegar
• 2 Tbsp sea salt
• 3 Tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp ground black pepper

Glaze

• 1/3 cup pure maple syrup from Canada
• 1/2 cup filtered water
• 2 Tbsp bourbon
• 1 tsp ground cinnamon
• 1/2 tsp ground coriander
• 1/4 tsp ground fennel seeds
• 1/4 tsp sea salt

Brine and Roasting

1. Rinse and pat dry the chicken. Place in a large durable plastic bag.
2. In a medium bowl, stir together the bourbon, pure maple syrup, apple cider vinegar, and salt. Pour into bag with chicken, seal and refrigerate overnight or for at least one hour.
3. Drain off brine and pat chicken dry.
4. Preheat oven to 400° F.
5. Rub the chicken with olive oil, salt and pepper. (Optional: tie the legs together for more even cooking.)
6. Turn the bird over every 15 minutes, and roast for 35 to 45 minutes, or until the skin is crisp, juices run clear, and internal temperature reaches 165° F.

Glaze

1. Add pure maple syrup, water, bourbon, cinnamon, coriander, fennel and salt to a small pan. Bring to a simmer and cook for 10 to 15 minutes, or until mixture has reduced and thickened.
2. Lacquer the cooked bird with the glaze and cook for additional 1 to 2 minutes (glaze is quick to burn).
3. Let the cooked chicken rest for a few minutes before carving, for the juices to redistribute.