Maple Rosemary Glaze

Name: Maple Rosemary Glaze
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 3/4 cup
Cuisine: american
Ingredients: 1 rotisserie chicken, whole; 1/2 cup pure maple syrup; 2 tablespoons pure apple juice; 1 tablespoon butter; 1 small shallot, finely chopped (about 1 tablespoon); 1/4 teaspoon dried rosemary, crumbled between the fingers

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Level: Easy
Total: 35 min

Prep: 5 min
Cook: 30 min

Yield: 3/4 cup

Use pure maple syrup, not pancake syrup for this perfect fall glaze. Pancake syrups have other sweeteners and you want pure maple flavor. Serve with wild rice.

Level: Easy
Total: 35 min

Prep: 5 min
Cook: 30 min

Yield: 3/4 cup

Ingredients

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1 rotisserie chicken, whole

1/2 cup pure maple syrup

2 tablespoons pure apple juice

1 tablespoon butter

1 small shallot, finely chopped (about 1 tablespoon)

1/4 teaspoon dried rosemary, crumbled between the fingers

Directions

To make Maple Apple Chicken: Cut 2 large apples into 8 chunks each. Place the chunks around the chicken, Brush the hot glaze over the chicken and drizzle it over the apples. Bake as directed below.
Preheat the oven to 350 degrees F. Lightly coat a 13 by 9-inch pan with nonstick cooking spray. Place the chicken in the pan. Stir the maple syrup, apple juice, butter, shallot, and rosemary together in small saucepan and place over high heat. Bring to a boil, then lower the heat to maintain a gentle boil. Boil for 8 to 10 minutes, stirring frequently. The mixture will thicken.
Brush the hot mixture over the chicken. Bake until the chicken is hot and the glaze is bubbly, about 20 minutes, basting 2 or 3 times.