Cane Syrup Roasted Chicken
- Yield 4 servings
An overnight “cure” in this cane syrup solution ensures a moist flavorful chicken with a gorgeous bronzed skin. Use dark molasses if you can’t fine cane syrup.
- 1/2 cup Steen's Cane Syrup
- 1/4 cup fresh orange juice
- 1 tablespoon vinegar
- 1 teaspoon salt, divided
- 1 (2 1/2-pound) roasting chicken, rinsed and patted dry
- 1 large orange, cut into quarters
- 4 sprigs fresh rosemary
- Freshly ground black pepper
- Combine syrup, orange juice, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper until well combined.
- Place chicken into syrup marinade—first on its back, swishing some into the interior, then flip it breast side down. Cover and refrigerate overnight. Occasionally flip the bird in the bowl of marinade.
- Preheat oven to 375F.
- Remove chicken from marinade, draining off any excess liquid. It will have a light amber look. Sprinkle interior with 1/4 teaspoon salt and 1/8 teaspoon pepper. Stuff with some of the orange quarters and 2 rosemary sprigs. Place breast side up into ceramic baking dish.
- Sprinkle exterior with 1/4 teaspoon salt and 1/8 teaspoon. Tuck remaining orange quarters and rosemary around the bird.
- Roast, uncovered, about 1 hour. Occasionally baste with drippings. When done, skin will have a deep amber sheen, and interior juices will run clear.
- Let stand 15 minutes before carving. Pour collected juices over slices and pieces and serve.
Recipe by Nancy Vienneau