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The Hirshon Alaskan Chicken

  • Total Time: 0 hours


Units Scale
  • A whole chicken, about 4 pounds, quartered and with wings removed and frozen for making into stock
  • 1/4 cup of Birch Syrup (Maple Syrup works if you don’t have it) You can order Alaskan Birch Syrup straight from the producer here.
  • 1/2 cup Dijon Mustard, we prefer Edmond Fallon brand
  • Rice Wine Vinegar, 1 tablespoon
  • 6 Fresh Sage Leaves, minced
  • 2 Bay Leaves
  • Alaskan Sea Salt Flakes (or just use regular sea salt flakes or Kosher Salt)


  1. Mix together the syrup, mustard, vinegar and minced sage leaves and coat the chicken with the sauce.
  2. Put two bay leaves in a Dutch oven – arrange the chicken on top of the bay leaves skin-side up, top with the remaining sauce and sprinkle sea salt flakes on top
  3. Bake at 450 for about an hour in the non-covered Dutch Oven or until the skin is crispy and the internal chicken temp is 165.
  4. Remove and serve!
  • Prep Time: 0 hours
  • Cook Time: 0 hours


  • Calories: 239.49 kcal
  • Sugar: 19.38 g
  • Sodium: 1185.83 mg
  • Fat: 6.71 g
  • Saturated Fat: 1.64 g
  • Trans Fat: 0.0 g
  • Carbohydrates: 32.16 g
  • Fiber: 1.93 g
  • Protein: 12.78 g
  • Cholesterol: 13.61 mg