Sugarbush Spring Chicken

1 broiler-fryer chicken, cut into parts
1/4 c. butter
1 large onion, chopped
1 garlic clove, minced
2/3 c. catsup
1/3 c. white distilled vinegar
1/4 c. pure maple syrup
2 t. dry mustard
1 t. salt
1 t. ground ginger

Place the chicken, skin side up, in a single layer in a large, shallow, greased baking pan.

To make the sauce, melt the butter in a medium-size saucepan over low heat. Add the onion and garlic and saute for about 5 min., or until the onion is translucent. Add the remaining ingredients and stir. Heat to boiling and pour over the chicken.

Bake, uncovered, at 350 degrees, basting occasionally, for 1 hour, or until a fork can be inserted into a chicken piece with ease. Serve hot.

Serves 4.

From The Nine Seasons Cookbook, p. 54.