kosher salt & pepper
16 oz. can*
1 Bartles & Jaymes Tropical Mango Malt Ale
2-3 teaspoons cornstarch
1 tablespoon water
1/2 cup maple syrup
1/4 cup brown sugar, firmly packed
1/2 cup apricot pineapple jam or plain apricot
1/4 cup cider vinegar
2 tablespoons unsalted butter
2 teaspoons ground mustard
1 teaspoon ground ginger
1 teaspoon white pepper
1/2 teaspoon red pepper flakes
Pre-heat oven to 325 degrees. Spray can with PURE.
Fill can ½ full of Tropical Mango malt ale. Drink the rest. Spray 9 inch baking dish with PURE. Stand chicken over can in 9 inch baking dish.
Set oven shelf to lowest position.
Roast chicken 90 minutes OR until internal temperature is 140 degrees.
While chicken is cooking whisk cornstarch and water together until there are no lumps – set aside. Bring remaining ingredients to a simmer in a medium saucepan until reduced and thickened to about ¾ cup, 6-8 minutes.
Remove chicken from oven and increase heat to 500 degrees.
Slowly whisk cornstarch mix into glaze and simmer 1 minute. Remove from heat.
Place 1 cup water in saute’ pan and place in bottom of oven. Return chicken to oven for 15 minutes more.
Remove chicken and brush with ⅓ of glaze.** Return to oven until glaze is browned and sticky. About 10-15 minutes.
Remove from oven and brush with another ⅓ cup of glaze. Let rest 20 minutes.
Strain drippings and add to remaining glaze over low heat until heated through and use as gravy. I like to serve with mashed potatoes.
Recipe works really well on chicken legs too. If using these, foil tent the pan with the legs and can of ale for first 60 minutes to infuse the flavor.
**If glaze has become stiff, return to heat for a few minutes to soften.