Cider-roasted Chicken

This came from the latest issue of Cooking Light magazine. It requires overnight brining so plan on the extra time to prepare it.

• Ready In: 25 hrs 45 mins
• Serves: 8

Ingredients

• 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

1. Combine the first 5 ingredients in a pan and bring to a boil.
2. Stir until all salt is dissolved.
3. Remove from heat and cool completely.
4. Remove and discard giblets and neck from chicken, rinse with cold water and pat dry.
5. Pour brine into a two gallon ziplock plastic bag.
6. add chicken and seal.
7. Refrigerate 8 hours or overnight, turn the bag occasionally.
8. Preheat oven to 400 degrees.
9. Bring 2 cups of cider to a boil in a small saucepan over medium-high heat.
10. Cook until reduced and thickened to approximately 1/4 cup (15 min).
11. Set aside.
12. Remove chicken from bag; discard brine and pat chicken dry.
13. Place onion, parsley, and garlic into cavity.
14. Place chicken on rack of broiler pan and bake for 1 hour and 30 minutes or until meat thermometer registers 175 degrees.
15. Do not turn off oven just yet!
16. Carefully remove and discard skin.
17. Baste chicken with half of reduced cider and then return to oven for ten minutes.
18. Remove from oven, baste with remaining cider and then transfer chicken to a platter.
19. Separate fat from drippings and serve au jus over chicken.