Maine Gold Chicken Recipes

GOLDEN CHICKEN

Steps:

• Place chicken leg quarters on a work surface with the skin facing up. Make a cut into the thickest part of each drumstick, all the way down to the bone. Then make two cuts, about 1 inch apart, right in the center of each thigh. Season both sides generously with 2 teaspoons kosher salt.
• Heat oil in a large skillet over high heat. Add chicken, skin-side down, and sear until skin is nicely browned, 5 to 6 minutes. Flip and sear for 2 more minutes. Turn off the heat and remove chicken to a plate, leaving any rendered fat in the skillet.
• Turn the heat back on to medium; add onion, celery, jalapeño, and a pinch of salt to the skillet. Sauté until onion turns translucent and veggies have softened, 5 to 7 minutes. Add cumin, paprika, coriander, turmeric, pepper, cayenne, cinnamon, and garlic; cook and stir until garlic has cooked a bit and spices are toasted, about 2 minutes.
• Stir in tomato paste, vinegar, water, and saffron. Increase heat to high and stir in currants and chicken base; bring to a simmer.
• Add chicken to the skillet, skin-side up, and reduce heat to low. Baste chicken with the liquid. Cover and cook over low or medium-low heat at a gentle simmer for 1 hour.
• Flip chicken, cover, and simmer gently until the meat is fork-tender and almost falling off the bone, about 30 more minutes.
• Flip and baste chicken again. Increase heat to medium and cook, uncovered, until chicken is very tender and the braising liquid has reduced a bit, 20 to 30 minutes more.
• Taste the braising liquid and adjust seasoning if needed before serving.

MAINE CHICKEN PIE

Steps:

• Place chicken in a large kettle add water, 1 teaspoons salt, onion, carrot and celery. Simmer, covered until tender 3-31/2 hours.
• Remove chicken, strip meat from bones, removing in large pieces, strain broth. Refrigerate chicken and broth when cool.
• Combine flour, onion salt, celery salt and remaining 1 teaspoons kosher salt with 1/2 cup chicken broth, mix until smooth.
• Put 3 cups chicken broth in skillet. Heat and add flour mixture with a wire whisk to prevent lumping.
• Cook over medium heat, stirring constantly until mixture is smooth and thickened, add food coloring. Add chicken and blend well.
• Line 9" deep dish pie pan with pastry. Fill with chicken mixture. Adjust top crust, cut vents and flute edges.
• Bake 400' 45 minutes or until browned.

MAINE GOLD CHICKEN

Steps:

• Cut the chicken into bite size pieces. Season with salt and pepper.
• Heat the olive oil and saute the chicken pieces until lightly browned.
• Turn the heat off under the pan. Add all the lemon juice, dredging the chicken in the juice for at least two minutes. Drain the juice from the chicken.
• Add and stir in all the maple syrup.
• Turn the heat back on to medium high, stirring continuously as syrup begins to bubble and caramelize over the chicken. This takes about 4 minutes.
• Serve with white rice and steamed carrots.