Megnut

Maple Roast Chicken

3 - 3 1/2 lb. free-range chicken*
3/4 c. real maple syrup†
4 tablespoons unsalted butter
1 tablespoon peanut oil
Kosher or coarse sea salt and fresh ground pepper

OPTIONAL ROASTED VEGETABLE ACCOMPANIMENT
6 small white boiling onions, peeled
4 sweet potatoes, peeled and cut into small chunks
6 carrots, peeled and chopped
1 parsnip, peeled and chopped
8 small white potatoes, scrubbed but left whole with skins on

* I think free-range is really the only way to go because the birds have more flavor. And as my acupuncturist once told me, they have better "energy" because they lived happy lives, hanging around outdoors as chickens should, not all cooped up, unable to move. That gives them bad energy, and you don't want to eat meat with bad energy, do you?

† I am partial to Vermont maple syrup, but as long as you get the authentic stuff, and non of that phony corn syrup with maple flavoring, I'll be happy.

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