We love maple syrup around here. We’ve put it in smoothies, desserts, on cereals, as a topping for baked squash or pumpkins. We’ve tried making cotton candy-a friend finally figured it out after we worked on it for about 20 minutes. I am so glad she did! It’s amazing. There is nothing about pure maple syrup that we don’t like. In Maple 911 emergencies we will head to the store and buy it if we have run out. However, we keep a pretty good supply from friends in Maine who own and operate Maple Valley Farms, Inc. in Jay, Maine. When we travel north or my parents travel south maple syrup always makes the journey to our house.
For lunch today I made Maple Garlic Chicken. Here’s the recipe:
Maple Garlic Chicken Ingredients:
2 whole garlic cloves
1/4 tsp Kosher large grain salt
8 chicken legs
1/2 cup pure maple syrup (we used dark amber)
- Crush garlic (read the tutorial HERE on using fresh garlic)
- Place crushed garlic in a mortar (the bowl portion of a mortar and pestle)
- Add 1/4 tsp. large grain Kosher salt
- Using the pestle crush the garlic and salt together until it forms a paste.
- Add 1/2 cup of pure Maple Syrup
- Mix the garlic, salt and syrup well.
It should look like this:
8. Cover and bake on 300 for 2 hours.