[an error occurred while processing this directive] Maple Mustard Glazed Brick Chicken - Steven and Chris
Maple Mustard Glazed Brick Chicken

Maple Mustard Glazed Brick Chicken

Love crispy skin? Try Chef Lynn Crawford's Brick Chicken recipe and you won't be disappointed.

Crisp up your chicken with Chef Lynn Crawford's maple mustard glaze.


1 whole chicken, halved, back and breast bones removed (leave rib bones)
3/4 cup maple syrup
1/2 cup chicken stock
3/10 cup dijon mustard
2 tbsp butter
2 tbsp olive oil
to taste salt and pepper


For the glaze, bring the maple syrup, chicken stock and mustard to a boil in medium saucepan then simmer the mixture for 20 minutes. Remove the maple mustard glaze from the heat, whisk in the butter and let cool.

For the chicken, preheat your oven to 400ºF. Season the chicken with salt and pepper. Lay the chicken flat, skin side up. Heat the olive oil in 12-14" cast-iron skillet. Place the chicken skin side down and weigh it down with the two clean bricks wrapped in foil. Cook over medium heat for 5 minutes, and then place the skillet and bricks in the oven for 15 to 20 minutes, after which you'll remove the weights and turn the chicken over. Baste the chicken with the maple mustard glaze and continue cooking another 10 minutes or so, until done. Remove from oven and glaze again. Cut into serving sized pieces.

Yield: serves 4


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