Spicy Maple-Glazed Cornish Chicken

Ingredients:

• 4 gherkin chickens, legs tied
• 110 g softened butter
• 2/3 tbsp. maple syrup
• 1/4 cup brown sugar
• 2 tbsp coarse salt + extra for sprinkling
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 tsp onion powder
• 1 tsp sweet paprika (Hungarian) + extra for sprinkling
• 1 teaspoon ground white pepper
• 1 teaspoon pumpkin pie spice
• 0.5 tbsp. dry sherry
• 1 cup chicken broth
• 2 tablespoons cornstarch
• Special equipmentkitchen twine

Preparation:

1. Preheat oven to 190°C. Place a rack on a rimmed baking sheet.
2. Pat the chicken dry and place on the prepared grill rack. Combine the butter, 1/3 cup maple syrup, and 2 tablespoons brown sugar with salt and spices. Rub the chicken with the butter mixture, getting it into all the crevices and under the skin. Set aside any unused herb butter for later. Sprinkle the chicken with additional paprika and salt.
3. Bake for 30 minutes, then brush the bottom of the pan with the juices or a little of the remaining butter. Return to the oven and bake until the juices run clear and a thermometer inserted into the thigh registers 165°F (74°C), another 15 to 30 minutes. Transfer the chickens to a cutting board or serving platter and remove the rack from the pan.
4. Pour the dry sherry into the hot baking sheet and scrape up any browned bits with a wooden spoon; add a little more stock if needed. Pour the contents of the baking sheet into a small saucepan and add the remaining butter. Heat over medium heat until the butter melts.
5. Meanwhile, in a small bowl, combine cornstarch with 2 tablespoons of chicken broth to form a paste. Add the paste and remaining broth to the saucepan along with the remaining 1/3 cup of syrup and the remaining 2 tablespoons of brown sugar. Cook, stirring constantly, until the mixture thickens, about 5 minutes. Serve the chicken with the gravy.
   
   Note
   
   Before tying the chicken legs, be sure to remove the necks and giblets from the cavities. Discard or set aside for another use.