Cider-Roasted Chicken
- Ready In:
- 11hrs
- Ingredients:
- 10
- Yields:
-
8 servings (serving size: about 4 ounces chicken and
- Serves:
- 8
ingredients
- 2838.0 ml water
- 946.0 ml apple cider
- 59.14 ml kosher salt
- 14.79 ml black peppercorns
- 1 bay leaf
- 2721.55 g roasting chickens
- 473.18 ml apple cider
- 1 large onion, peeled and halved
- 4 flat-leaf parsley sprigs
- 4 garlic cloves, peeled
directions
- Combine the first 5 ingredients in a saucepan; bring to a boil, stirring until salt dissolves. Remove from heat; cool completely. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Pour brine into a 2-gallon zip-top plastic bag. Add chicken; seal. Refrigerate 8 hours or overnight, turning the bag occasionally.
- Preheat oven to 400°F.
- Bring 2 cups cider to a boil in a small saucepan over medium-high heat. Cook until cider has thickened and reduced to 1/4 cup (about 15 minutes). Set aside.
- Remove chicken from bag; discard brine. Pack chicken dry with paper towels. Place the onion halves, parsley, and garlic into cavity. Lift wing tips up and over back; tuck under chicken. Tie legs. Place chicken on rack of a broiler pan. Bake at 400°F for 1 hour and 30 minutes or until thermometer register 175°F Remove from oven (do not turn oven off). Carefully remove and discard skin. Baste chicken with half of the reduced cider; return to 400°F oven for 10 minutes. Remove from oven; baste with remaining cider reduction. Transfer chicken to platter.
- Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rice to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small bowl, stopping before fat layer reaches opening; discard fat. Serve jus over chicken.
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RECIPE SUBMITTED BY
ElizabethKnicely
Meadville, Pennsylvania
29 year old wife and mother of 3 who is obsessed with meal planning.