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The tart taste of cider is a perfect complement to any type of poultry, and this roasted chicken is no exception. Though you need to allow time for this bird to brine, your patience will be rewarded with a flavor-packed, moist bird. Best of all, making the bird yourself will save you 200 milligrams of sodium, compared to store-bought varieties. Brining overnight in a salt-and-cider mixture maked this chicken recipe incredibly flavorful and moist; basting with reduced apple cider adds a hint of sweetness to the finished roasted chicken. Use tongs to carefully remove skin from the hot chicken.
Units: US | Metric
Serving Size: 1 (786 g)
Servings Per Recipe: 8