3-4 lbs best of fryer (skinned)
1 Tbsp. Dijon Mustard
2 Tbsp. lemon juice
1/2 c. canola oil
1/3 c. pure maple syrup
8-10 peppercorns
1 large bay leaf, crumbled
1 large garlic clove, minced
If using frying chicken, skin. Thighs also work wonderful!
Put the mustard in a small bowl. Beat in the lemon juice with
a wire whisk,
then beat in first the oil, then the maple syrup. Sprinkle
the peppercorns,
bay leaf and garlic in a zip lock pour in the marinade chicken and
seal.
Refrigerate 1 day.
Remove from ziplock and put in a 13 x 9 " pan. Add
some new potatoes and roast without turning over, just baste
every 20 min.
Roast for 40 min -1 hr. Enjoy!!
This is a great dish to make ahead. Serve with a Romaine Salad
& lots of
Sourdough bread
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