Chicken with Black-Pepper Maple Sauce

Ingredients

• 2 3-inch-long sprigs fresh rosemary
• 5 tablespoons unsalted butter
• ¼ teaspoon black pepper
• ¼ cup dark amber or Grade B maple syrup
• 1 teaspoon salt
• 1 3- to 3 1/2-lb whole chicken
• 5 to 6 lb of weights such as 3 (28-oz) cans of tomatoes
• + 7 more ingredients
• • 1 10-inch round of parchment paper
  • kitchen shears
  • 2 10-inch heavy skillets (one well-seasoned cast-iron or heavy nonstick)
  • ¼ cup cider vinegar
  • ¾ cup reduced-sodium chicken broth
  • 1 tablespoon whole black peppercorns
  • 1 1-inch-long sprig fresh rosemary

Cut out backbone from chicken with kitchen shears and discard. Pat chicken dry, then spread flat, skin side up, on a cutting board. Cut a 1/2-inch slit on each side of chicken in center of triangle of skin between thighs and breast (near drumstick), then tuck bottom knob of each drumstick through...

View full recipe at Epicurious