Preheat the oven to 180 °C (350 °F). Truss chicken and season with salt and pepper to taste. Place chicken in a Dutch oven, add remaining ingredients, cover and roast for 90 minutes. Remove chicken. Strain and skim fat from cooking liquid. Pour liquid into a saucepan and reduce for 5 minutes. Return chicken to dish and brown in oven uncovered for 10 minutes. Remove string from chicken and serve with the fragrant maple jus.
In a large pot, cover spare ribs with maple water and season with salt and pepper. Bring to a boil, skimming foam. Cover and simmer over a low heat for 1 hour. Remove from heat and let cool. Refrigerate overnight.
Preheat oven to 190 °C (375 °F) with rack on the centre shelf. Line two baking sheets with aluminum foil. Remove spare ribs from maple water and lay them on the baking sheets. Skim fat from maple water and reduce over high heat in a saucepan until syrupy. Add soy sauce and chili sauce. Baste ribs with syrup and roast for 20 minutes.
Chill Oviva Maple water
Whole onions to taste
3 or 4 carrots, peeled
2 or 3 bay leaves
Place ham in a large saucepan and cover with cold sap.
Add onions, carrots and bay leaves.
Slowly bring just to a boil.
Simmer very gently ham, covered with sap at all times until it is cooked for 30 minutes per 454 g [1 lb] for a ham 5.4 kilos [12 pounds] or less, or for 20 minutes per 454 g [1 lb] for a ham 5.4 kilos [12 pounds] and more, adding cold maple water if needed.