Cider Brined Roast Chicken is a delightful dish that combines juicy, flavorful chicken with the sweetness of apple cider. The brining process ensures the meat stays tender and infused with flavor. This recipe is perfect for family gatherings or special occasions and will impress your guests with its mouth-watering aroma and beautiful presentation.
how to make Cider Brined Roast Chicken
Ingredients:
- 2 L water
- 6 ½ cups apple cider (divided)
- 1 cup kosher salt* (plus extra)
- ½ cup brown sugar
- 12 – 14 sprigs fresh thyme (divided)
- 1 tbsp peppercorns
- 1 L ice water
- 6 – 7 lb roaster chicken
- ½ cup butter (softened)
- 3 sprigs fresh sage (divided)
- 1 orange
- ½ tsp pepper (divided)
- 1 tbsp olive oil
- 1 onion
- 3 garlic cloves
- 3 Gala apples
- 2 tbsp maple syrup
- ⅓ cup flour
- extra chicken broth or apple cider
Directions:
Brine the Chicken: Start by brining the chicken 12 to 24 hours before cooking. In a large pot, add 2 L of water, 4 cups of apple cider, 1 cup of kosher salt, and the brown sugar. Bundle together 3-4 sprigs of thyme and add them to the pot along with the peppercorns. Heat the mixture until the salt and sugar dissolve.
Cool the Brine: In a large plastic bin or steel pot, pour 1 L of ice water. Then, add the brine mixture to cool it down. Once cooled, put the chicken in the brine, breast side down, making sure it’s fully submerged. Cover and refrigerate for 12 to 24 hours.
Prepare the Chicken: An hour before roasting, remove the chicken from the brine. Discard the brine and pat the chicken dry with paper towels. Place it on a rack at room temperature to air dry while you prepare the compound butter.
Make the Compound Butter: In a small bowl, combine the softened butter with finely chopped thyme and sage, orange zest, ½ tsp kosher salt, and ¼ tsp pepper. Mix well.
Preheat the Oven: Set the oven temperature to 350° F. Then, prepare your roasting pan by cutting the onion into thick slices, halving the orange, and peeling the garlic cloves. Gather fresh thyme and sage.
Arrange the Pan: Drizzle olive oil in the roasting pan. Place onion, orange slices, garlic cloves, thyme, and sage in the pan. Set a rack on top and put the chicken on the rack, stuffing the remaining orange half and more thyme into the chicken cavity.
Butter Up the Chicken: Apply the compound butter all over the chicken. For extra flavor, push some butter under the skin of the breasts. Tuck the wing tips and tie the legs together.
Roast the Chicken: Pour 1 cup of apple cider into the roasting pan and place it in the oven. Roast uncovered for 1 hour. If the chicken starts to brown unevenly, cover it partially with foil.
Add Apples and Glaze: After 1 hour, half the Gala apples and melt 1 tablespoon of compound butter. Nestle the apple halves around the chicken and brush them with the melted butter. Continue roasting for another 30 to 45 minutes.
Prepare the Glaze: For the cider glaze, boil the remaining 1 ½ cups of apple cider in a small saucepan for 7 to 10 minutes until it reduces by half. Mix in the maple syrup and whisk in the remaining compound butter.
Glaze the Chicken: When the chicken reaches around 140° F, remove any foil and brush the chicken generously with the glaze. Roasted for another 10 minutes, repeating with the glaze until the chicken reaches at least 165° F.
Make the Gravy: After removing the chicken and apples from the oven, strain the juices into a measuring cup. Use about ¼ cup of fat from the juices in the roasting pan to make a roux with ⅓ cup flour. Gradually add the remaining pan juices, whisking constantly. Season with salt and pepper.
Serve: Carve the chicken into pieces and arrange it on a serving platter with the apples. Serve the pan gravy alongside for a delightful meal.
how to serve Cider Brined Roast Chicken
Serve the Cider Brined Roast Chicken hot, accompanied by the delicious pan gravy. Pair it with roasted vegetables or a fresh salad for a complete meal. The sweet apples and savory chicken will surely delight your family and friends.
how to store Cider Brined Roast Chicken
If you have leftovers, let the chicken cool completely, then store it in an airtight container in the refrigerator for up to 3 days. You can also freeze leftover chicken for up to 3 months. To reheat, warm in the oven until heated through.
tips to make Cider Brined Roast Chicken
- Ensure your chicken is fully thawed before brining for best results.
- Letting the chicken air dry helps achieve crispy skin during roasting.
- You can adjust the amount of thyme and sage based on your preference.
- For a deeper flavor, consider adding spices to the brine, such as cinnamon or allspice.
variation
You can experiment with different herbs and spices for the compound butter, like rosemary or oregano, to change the flavor profile. Additionally, use different types of apples or citrus fruits for variety in acidity and sweetness.
FAQs
1. Can I use a frozen chicken for this recipe?
Yes, but make sure to thaw it completely before brining.
2. How do I know when the chicken is done?
The chicken is cooked when it reaches an internal temperature of at least 165°F, and the juices run clear.
3. Can I make the brine ahead of time?
Absolutely! You can prepare the brine a day in advance and keep it chilled until you’re ready to use it.
Cider Brined Roast Chicken
Equipment
- Large Pot
- Large Brining Container
- Roasting Pan
- Meat Thermometer
Ingredients
For the Brine
- 4 cups Apple Cider
- 4 cups Water
- 1/2 cup Kosher Salt
- 1/4 cup Brown Sugar
- 2-3 Bay Leaves
- 1 tbsp Black Peppercorns
- 4 cloves Garlic smashed
- 3-4 Fresh Thyme Sprigs
For the Chicken
- 3-4 lbs Whole Chicken
- 1 tbsp Olive Oil
- 1/2 tsp Black Pepper
Instructions
Prepare the Brine
- Combine cider, water, salt, brown sugar, bay leaves, peppercorns, garlic, and thyme in a large pot; simmer until salt and sugar dissolve, then cool completely.
Brine the Chicken
- Place the chicken in a large container, pour the cooled brine over it to submerge, and refrigerate for 4-12 hours.
Roast the Chicken
- Preheat oven to 400°F (200°C), remove chicken from brine, pat dry, and discard the brine.
- Rub the chicken with olive oil and season generously with black pepper, then place it in a roasting pan.
- Roast for 75-90 minutes, or until the thickest part of the thigh reads 165°F (74°C) with a meat thermometer.
Rest and Serve
- Remove from oven, tent with foil, and rest for 10-15 minutes before carving and serving.
