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Untitled Document
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Courtesy of Cooking with Vanilla, by Mary Wasserman
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Serves 6
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2 Tbsp olive oil
1 whole chicken
½ tsp salt
2 each, parsnips and carrots, peeled and cut into 1” pieces
2 onion, peeled and quartered
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½ squash or 2 sweet potatoes, peeled and cut into chunks
black pepper to taste
½ tsp rosemary
½ cup maple syrup
2 tsp Bakto Flavors Pure Vanilla Extract
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Coat roasting pan with 1 Tbsp of the oil and spread vegetables evenly in pan.
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Place chicken on top of vegetables and brush with remaining oil.
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Sprinkle with salt, rosemary and pepper.
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Place in 400° oven on lower rack and roast, basting every 10 minutes with a mixture of the syrup and vanilla extract. Continue basting with pan juices when syrup is used up.
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Roast until chicken is well browned and juices run clear, about 1½ -2 hours.
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Let chicken rest 10 minutes before carving.
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Remove chicken to platter and surround with vegetables.
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Courtesy of Cooking with Vanilla, by Mary Wasserman
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Serves 8
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1/3 cup olive oil
1 tsp Bakto Flavors Natural Lemon Extract
Juice of one lemon
1 tsp Bakto Flavors Pure Vanilla Powder
salt and pepper to taste
1 (11 oz) can Mandarin Orange segments, with syrup reserved
½ cup orange marmalade
¾ cup frozen orange juice concentrate
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Marinate chicken in mixture of olive oil, lemon extract, lemon juice, vanilla powder, salt, and pepper for at least 4 hours (preferably overnight in refrigerator).
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Remove chicken from marinade, place in roasting pan and bake at 350° for 15 minutes.
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In a small saucepan, cook reserved syrup from mandarin oranges, marmalade and orange juice concentrate over low heat until marmalade melts, stirring often. Stir in mandarin oranges.
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Pour over chicken and continue to bake for 20 minutes, basting 2-3 times.
Variations:
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Substitute can of Bing cherries for mandarin oranges, and red current jelly for marmalade
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