Oven Roasted Chicken with a Maple Bourbon Glaze

Brine: (Enough for 2 Chickens)
1/2 C. Sugar
1/2 C. Salt
8 C. Water (2 cups room temp/6 cups iced)
1/2 C. Cider Vinegar
1 onion, diced
Fresh Oregano
Fresh Thyme
10 Peppercorns
1 Tsp. Red Pepper Flakes

1 whole Chicken, cook into 8 pieces
Olive Oil
Onion powder
Garlic Powder
Paprika
Oregano
Black Pepper

Glaze
1 Tbsp. Butter
1/3 C. Orange Juice
1 small Onion, minced
1/4 c. Maple Syrup
2 Tbsp. Bourbon
2 Tbsp. Brown Sugar
1 Tbsp. Dijon Mustard
2 Tbsp. Soy sauce



At least 4 hours before, preferably over night brine chicken:
In large pot combine combine 2 cups of room temp. water and rest of brine ingredients.  Heat over high heat stirring until sugar and salt has dissolved.  Remove from heat and add iced water and cool brine.   Make sure brine is cold before adding chicken pieces.  Place a small plate on top of chicken to keep everything fully submerged.  Keep in the refrigerator over night.

Make glaze.  In a small sauce pan, melt butter, add onions and cook until translucent.  Add brown sugar and cook until bubbling, remove pan from heat, add bourbon.  Put back onto the heat and mix the rest of the ingredients into sugar mixture.  Cook until thick.

Preheat oven to 400.  Remove chicken pieces from brine, dry with paper towel and place in large bowl.  Discard brine.  Toss chicken with olive oil and seasoning to taste.  Arrange pieces on baking sheet, place in hot oven and cook for 25 minutes.  Remove chicken from oven and baste with glaze.  Return to oven and finish cooking (10 minutes).  When done remove, baste and serve.