Roasted chicken in balsamic vinegar glaze with maple and thyme
Juicy roasted chicken in a glaze of balsamic and thyme, I think this is one of my favorite recipes of roasted chicken and I'm sure you will fall in love with this recipe too.
I start by cooking the chicken and making a stock.
I cooked the chicken in water with some vegetables and made the chicken stock, I took the chicken out after 30 minutes and transferred to a pan. I strained and reduced the stock together with balsamic, maple and thyme and used it to cover the chicken and put it in the oven on high heat.
The result - roasted chicken that is so juicy and so delicious!
1-2k of chicken (I used legs and thighs)
1 head of garlic
2 stalks of celery
3/4 cup balsamic vinegar
8 tablespoons maple
8 stalks of thyme
In a large pot, place the chicken along with chopped carrots, onions, a head of garlic (no peeling required), celery stalks, half a tablespoon of ground black pepper, 3 tablespoons of olive oil and two tablespoons of salt.
Fill the pot with water and cook over high heat until the water comes to a boil, then lower the heat and continue to cook.
After 30 minutes, remove the chicken and place it in a pan, continue to cook the stock for another 20-30 minutes.
That the stock is ready we strain it.
Pour 3 cups of stock into a wide pan and begin to reduce it over medium heat.
Add the maple, balsamic, 4 stalks of thyme, half a teaspoon of black pepper and half a teaspoon of salt.
As the amount of liquid in the pan reduced a little bit, add two more cups from the stock and continue to mix.
Continue to reduce and mix until you get a thick sauce.
Pour half the amount of the sauce on the poultry and add 4 thyme stalks to the pan.
Cover the pan with tin foil and place in a preheated oven at 200 degrees Celsius.
After a 15 min take out the pan and pour the rest of the sauce and put it uncovered back in the oven for another 15 min.