Name: Chicken with Black-Pepper Maple Sauce
Cook time: 20 min
Total time: 40 min
Yield: Makes 4 servings
Ingredients: 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

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Chicken with Black-Pepper Maple SauceRomulo Yanes

This dish, inspired by a recipe from Gray Kunz's Elements of Taste, is a great alternative to roasting a whole chicken. To ensure that the bird lies flat and cooks evenly in the pan, we've used the spatchcock technique, which entails simply removing the backbone of the chicken and tucking the legs up and out of the way. Don't worry if the instructions seem a bit confusing when you're reading through the recipe — the steps become obvious once you have a chicken in front of you.

Recipe notes

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