- Meat Mallet: A versatile tool for tenderizing meat and achieving even thickness.
- Mandoline Slicer: For precise slicing of vegetables, useful for garnishing or preparing side dishes.
- Small Saucepan: Essential for cooking sauces, including the maple component of this recipe.
- Measuring Cups: Various sizes for accurate measurement of ingredients, crucial in baking and sauce preparation.
- Mixing Bowls: Useful for mixing ingredients, marinating chicken, or whisking together the black pepper and maple sauce.
- Strainer: For draining excess liquid or straining ingredients like stocks and sauces.
- Ovenproof Dish: Ideal for baking or cooking chicken in the oven, ensuring even heat distribution and moisture retention.
- Mixing Spatula: Useful for folding ingredients, scraping bowls clean, handling delicate tasks like whisking eggs or sauce components.
- Hand Blender: For quick and easy mixing, blending ingredients together for the sauce or preparing smooth soups as a side.
- Pastry Brush: Useful for glazing or brushing ingredients, such as applying the maple sauce on chicken.
- Meat Tenderizer: A tool for tenderizing meat and potentially offering versatility in various cooking techniques.
1 (3- to 3 1/2-lb) whole chicken
1 teaspoon salt
1/4 teaspoon black pepper
5 tablespoons unsalted butter
2 (3-inch-long) sprigs fresh rosemary plus 1 (1-inch-long) sprig
1 tablespoon whole black peppercorns
1/4 cup dark amber or Grade B maple syrup
3/4 cup reduced-sodium chicken broth
1/4 cup cider vinegar
kitchen shears; 2 (10-inch) heavy skillets (one well-seasoned cast-iron or heavy nonstick); a 10-inch round of parchment paper; 5 to 6 lb of weights such as 3 (28-oz) cans of tomatoes
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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