Description
Cider brined roast chicken brings juicy, tender meat right to your dinner table with minimal effort. Soak your chicken in a flavorful apple cider bath, then roast until golden and perfectly seasoned for a simple yet impressive meal.
Ingredients
Scale
Main Proteins:
- 1 whole chicken (6–7 lbs)
Liquid and Brine Ingredients:
- 2 liters water
- 2 cups apple cider
- 2 cups ice water
- 1 cup apple cider
- 3 cups pan juices or chicken broth
Seasonings and Flavorings:
- ¾ cup kosher salt
- ½ cup brown sugar
- 1 tablespoon whole peppercorns
- 2 tablespoons olive oil
- ½ cup unsalted butter, softened
- ¼ cup maple syrup
- ¼ cup pan fat or butter
- ¼ cup flour
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh sage, chopped
- 1 teaspoon orange zest
- Salt and pepper to taste
- 1 bunch fresh thyme
- Fresh thyme and sage sprigs
Fruits and Vegetables:
- 1 orange, halved (plus zest)
- 1 head garlic, halved
- 1 onion, sliced
- 4–5 Gala apples, halved
Instructions
- Dissolve 2 cups apple cider, 2 liters water, ¾ cup kosher salt, and ½ cup brown sugar in a large pot. Add 1 bunch thyme and 1 tablespoon peppercorns. Cool the mixture completely.
- Submerge your whole chicken breast-side down in the brine. Refrigerate for 12-24 hours to infuse deep flavor throughout the meat.
- Remove the chicken from brine and thoroughly pat dry. Allow your chicken to air dry for 1 hour at room temperature, which helps create crispy skin.
- Preheat your oven to 350°F. Arrange 1 sliced onion, 1 halved orange, 1 halved garlic head, and fresh thyme sprigs in a roasting pan. Drizzle 2 tablespoons olive oil across the pan.
- Mix ½ cup softened butter with 1 tablespoon chopped thyme, 1 tablespoon chopped sage, 1 teaspoon orange zest, salt, and pepper. Gently massage the compound butter under and over the chicken skin.
- Stuff the chicken cavity with half an orange and a thyme sprig. Place the chicken on the prepared rack in the roasting pan.
- Pour 1 cup apple cider into the pan. Roast for 1 hour, checking periodically to prevent over-browning. Tent with foil if needed.
- Baste the chicken with pan juices after the first hour. Add 4-5 halved Gala apples, brushing them with 1 tablespoon melted compound butter.
- Continue roasting for 60-75 minutes until the internal temperature reaches 165°F.
- Create the glaze by reducing 1 cup apple cider by half in a saucepan. Stir in ¼ cup maple syrup and 1 tablespoon butter.
- Brush the glaze over the chicken during the final 15-20 minutes of roasting to create a beautiful golden-brown finish.
- For pan gravy, strain pan drippings. Add ¼ cup fat back to the pan, whisk in ¼ cup flour, and slowly incorporate 3 cups pan juices until smooth.
- Carve your roasted chicken and arrange the caramelized apples around it. Drizzle with glaze or pan gravy just before serving.
Notes
- Brining ensures a super juicy and flavorful chicken, so don’t skip this important step even if time feels tight.
- Letting the chicken air dry after brining helps create that beautiful crispy skin everyone loves when roasting poultry.
- Make sure to use a meat thermometer to check the internal temperature, as cooking times can vary depending on your specific chicken size.
- For a gluten-free version, replace wheat flour in the gravy with cornstarch or arrowroot powder to thicken the pan drippings smoothly.
- Prep Time: 13-25 hours
- Cook Time: 2 hours 15-30 minutes
- Category: Roasted
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 375 kcal
- Sugar: 18 g
- Sodium: 950 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.2 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 110 mg