Recipe by Jo Coburn
This came from the latest issue of Cooking Light magazine. It requires overnight brining so plan on the extra time to prepare it.
- 3 quarts water
- 1 quart apple cider
- 1⁄4 cup kosher salt
- 1 tablespoon black peppercorns
- 1 bay leaf
- 1 (6 lb) roasting chickens
- 2 cups apple cider
- 1 large onion, peeled and halved
- 2 sprigs flat leaf parsley
- 4 cloves garlic, peeled
- 2 gallons ziploc bags
Directions See How It's Made
- Combine the first 5 ingredients in a pan and bring to a boil.
- Stir until all salt is dissolved.
- Remove from heat and cool completely.
- Remove and discard giblets and neck from chicken, rinse with cold water and pat dry.
- Pour brine into a two gallon ziplock plastic bag.
- add chicken and seal.
- Refrigerate 8 hours or overnight, turn the bag occasionally.
- Preheat oven to 400 degrees.
- Bring 2 cups of cider to a boil in a small saucepan over medium-high heat.
- Cook until reduced and thickened to approximately 1/4 cup (15 min).
- Set aside.
- Remove chicken from bag; discard brine and pat chicken dry.
- Place onion, parsley, and garlic into cavity.
- Place chicken on rack of broiler pan and bake for 1 hour and 30 minutes or until meat thermometer registers 175 degrees.
- Do not turn off oven just yet!
- Carefully remove and discard skin.
- Baste chicken with half of reduced cider and then return to oven for ten minutes.
- Remove from oven, baste with remaining cider and then transfer chicken to a platter.
- Separate fat from drippings and serve au jus over chicken.