Roast Chicken with Maple-Soy Glaze

Ingredients for Roast Chicken with Maple-Soy Glaze

• 60ml de xarope de bordo puro

• 1 colher de sopa de molho de soja

• 1 tablespoon rice vinegar

• 1/2 teaspoons hot pepper sauce

• 180ml dry Sherry

• 1 2.0kg chicken, fat and giblets removed, rinsed and patted dry

• 2 tablespoons (1/4 stick) butter, room temperature

• 1/2 orange, cut into 4 pieces

• 2 1/2-inch slices fresh ginger, smashed

• 2 dentes de alho, amassados

Preheat oven to 191°C. Whisk maple syrup, soy sauce, rice vinegar, and hot pepper sauce in small bowl for glaze. Simmer Sherry in small saucepan until reduced to 120ml , about 3 minutes.

Run hands under chicken skin to loosen; rub most of butter under skin over breast and thighs. Rub remaining butter over outside of chicken. Sprinkle cavity with salt and pepper. Place chicken in roasting pan. Squeeze some juice from each orange piece over chicken. Stuff cavity with orange pieces, ginger, and garlic. Tuck wing tips under. Pour Sherry over chicken.

Roast chicken 20 minutes. Add 60ml water to pan. Roast 15 minutes longer. Brush chicken with glaze. Roast chicken until thermometer inserted into thickest part of thigh registers 77°C, brushing chicken with glaze every 10 minutes, about 40 minutes longer. Tilt chicken to allow juices from cavity to run into roasting pan. Transfer chicken to platter. Let stand 10 minutes (internal temperature will rise).

Spoon fat from surface of pan juices. Add any remaining glaze to pan juices. Place roasting pan over 2 burners; bring sauce to boil. Serve sauce alongside chicken.

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