The idea of flavoring the chicken with rosemary-infused maple syrup and combining it with a melted butter baste comes from food writer Colu Henry. Her original recipe appeared in New York Times ...

1. Combine the mustard, maple syrup and orange juice concentrate. 2. Loosen the skin from the meat and spread some of the mustard baste on the meat with a spoon. Replace the skin. 3. Place the ...

In a bowl, mix the maple syrup and fynbos vinegar together. Remove from the oven, baste it with half of the maple-lavender vinegar mixture and return to the oven. Season with a little more salt ...