Roasted Chicken with Maple Butter

Mastering roasting a whole chicken will give you a lot of flexibility in the kitchen. Whole chickens are a lot more affordable than cuts, and offer so much more than one meal. There is often plenty of meat for leftovers, and bones for broth making. Not to mention, the meat next to connective tissue and bones offers loads of nutrition, but I won’t bore you with those details.

I was very intimidated by whole chickens years ago. They freaked me out. I was so scared I would not cook it properly, so I would inevitably overcook it to be safe.

I wish I could throw a digital thermometer at my past self’s head.

A roast chicken doesn’t have to all be the same. My goal for this year’s Farm Club, where members receive a whole chicken each month, is to celebrate the versatility of a whole bird.

This is the recipe from May. Capturing the essence of the spring season, with fresh maple syrup, the butter and maple keep the meat moist and infuse it with delicious flavor. I hope you give it a try!

Download a PDF of this recipe: Recipe Card