Maple Syrup: The Sweet Taste of Spring

Maple syrup is one of the many delicious, seasonal products available at the Downtown Marquette Farmers Market. If you want maple syrup for yourself during the rest of the year or want to give authentic Upper Peninsula Maple Syrup as gifts later on in the year, now is the time to make your purchases. Whatever amount of syrup the vendors have to sell at the market is a result of lots of hard, fast work while it was still cold and snowy outside. It is also  the total amount of syrup they have for the season. Once the maple trees begin budding and putting out their leaves, the sap harvesting is over and so so maple syrup making for the year.

Maple syrup is a versatile sweetener, familiar as a topping for french toast, pancakes and waffles, but also a tasty ingredient in savory dishes too.

Roasted Chicken and Vegetables With Maple-Mustard Sauce

Serves 8Hands-On Time: Total Time: 

Ingredients

 

Directions

  1. Heat oven to 425°F. On a large rimmed baking sheet, toss the potatoes and onions with 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Dividing evenly, rub the chickens with 1 tablespoon of the remaining oil; season with 1 teaspoon salt and 1/4 teaspoon pepper. Tie the chicken legs together and nestle the chickens in the potatoes and onions.
  2. On a second large rimmed baking sheet, toss the celery and carrots with the thyme, the remaining 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper.
  3. Roast the chickens and vegetables, tossing the vegetables halfway through, until the chickens reach an internal temperature of 165° F in the thickest part of a thigh, 1 to 1¼ hours. Transfer the chickens to a cutting board and let rest for at least 10 minutes. Combine the vegetables on one of the pans and toss with the parsley.
  4. In a small bowl, mix together the mustard and maple syrup.
  5. Reserve one chicken and half the vegetables and sauce for tomorrow’s dinner. Serve the remaining chicken and vegetables with the remaining sauce.
  6. Reheat and serve: Cut the chicken into quarters. Reheat with the vegetables in a covered baking dish at 350° F for 12 to 15 minutes.

By Dawn Perry , September, 2012

Nutritional Information

  • Per Serving
  • Calories 606
  • Fat 29g
  • Sat Fat 7g
  • Cholesterol 142mg
  • Sodium 903mg
  • Protein 48g
  • Carbohydrate 37g
  • Sugar 13g
  • Fiber 6g
  • Iron 3mg
  • Calcium 102mg