Maille Christmas Chicken
Prep Time: 10 minutes
Cook Time: 55 minutes
Servings: 4
Ingredients
- 1 whole chicken
- 1 tbs (14 g) Butter at room temperature
- 1 garlic clove
- 1/3 cup (50 g) Raspberries
- 1 tbs (2.5 g) Basil, chopped
- 2 tbs (30 g) Maille Dijon Original Mustard
- 1 tsp (2.6 g) Ground cinnamon
For the Glazing:
- 3 tbs (45 ml) Cranberry compote
- 4 tbs (60 ml) Maple syrup
- 4 tbs (60 g) Maille Old Style Mustard
- 1 bunch Rosemary stalks
Preparation
- In a blender mix the Maille Dijon Original Mustard, butter, garlic, raspberry, basil and cinnamon, until well incorporated. Season to taste.
- Gently loosen up the skin starting from the neck of the chicken all the way to the tail with your fingertips.
- Massage the flavoured mustard mix underneath the skin all over the chicken.
- Place the chicken on a roasting rack and roast in a preheated oven at 350°F.
- In the meantime, mix the cranberry compote, maple syrup, Maille Old Style Mustard and the rosemary in a bowl.
- Brush the mixture over the chicken about every 15 minutes whilst roasting.
