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Chicken Vermont

Thrifty.Chef's picture
  Butter/Margarine 6 Tablespoon
  Maple syrup 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Dry mustard 1⁄4 Teaspoon
  Black pepper 1 Teaspoon
  Chicken 3 Pound, cut into serving pieces (1 Chicken, 2 1/2 To 3 Pound)
  White cornmeal/Yellow cornmeal 3⁄4 Cup (12 tbs)
  Apple juice 1⁄2 Cup (8 tbs)

1. Preheat the oven to 400°F. Put the butter, maple syrup, salt, cloves, mustard, and pepper into a 13"x9"x2" baking dish. Place the dish in the oven and heat until the butter melts.
2. Remove the dish from the oven, stir the mixture in the dish, then coat the chicken with the mixture. Put the cornmeal on a plate or a piece of wax paper, and roll the chicken in
the meal to coat the pieces thoroughly. Shake off any excess cornmeal.
3. Arrange the chicken, skin side up, in the baking dish. Pour the apple juice around the chicken, but not over it. Bake, uncovered, for 30 minutes, basting occasionally with the pan juices. Add more apple juice if the liquid evaporates. Serve with Confetti Corn.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4101 Calories from Fat 2057

% Daily Value*

Total Fat 230 g353.9%

Saturated Fat 90.3 g451.7%

Trans Fat 0 g

Cholesterol 1105.2 mg368.4%

Sodium 2858.9 mg119.1%

Total Carbohydrates 208 g69.5%

Dietary Fiber 13.3 g53%

Sugars 106.6 g

Protein 290 g579.2%

Vitamin A 72.3% Vitamin C 2.6%

Calcium 31.7% Iron 104.2%

*Based on a 2000 Calorie diet


Chicken Vermont Recipe