Cider-roasted Chicken

Recipe by Jo Coburn
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READY IN: 25hrs 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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