1 Whole Chicken, 3 - 4 lbs.
1/4 cup Vermont maple syrup (Dark Robust)
1 Tbsp Balsamic Vinegar
Ground Allspice, dash
2 to 3 garlic cloves
1 tsp. kosher salt
Pepper to taste
1. Crush the Garlic and Salt in a mortar and pestle until it forms a paste, set it aside.
2. Mix together the maple syrup, balsamic vinegar, and allspice in a small bowl, set aside.
3. Clean the chicken inside and out by running it under cold water, pat dry, and season inside and out with fresh ground pepper.
4. Rub garlic paste over the chicken inside and out, place chicken in a roasting pan.
5. Pour water into roasting pan until 1/4" deep.
Cook in a preheated 350-degree F oven uncovered, brushing the chicken with the maple mixture every half hour for 2 to 2 1/2 hours or until a meat thermometer inserted into the thickest part of the chicken (not touching bone) reads 165 degrees. (cooking time depends on the size of the chicken)