Maple Chipolte BBQ Sauce

I roasted this whole chicken on a rack, uncovered for about 1 3/4 hours at 350 degrees by simply seasoning it with salt and pepper inside and out and into the cavity I stuffed some chopped onion, garlic and a few sprigs of thyme.


In the last 45 of cooking time I just brushed the whole chicken with the barbeque sauce every 10 to 15 minutes.

In a small saucepan, cook slowly over medium low heat until well softened and beginning to caramelize:

3 tbsp olive oil
3 cloves chopped garlic
1 medium red onion, chopped

Add:

2 cups plain tomato sauce
1/2 cup maple syrup
1/4 cup apple cider vinegar
1 to 2 tsp ground chipotle powder (according to taste)
1 tsp black pepper
1/2 tsp ground dry thyme
1 tsp salt

Simmer slowly for about 20-30 minutes or until reduced by about 1/4 the initial volume, stirring often.

When cool, puree in a blender or food processor until smooth.

Makes about 2 1/2 cups.

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