- 3 quarts water
- 1 quart apple cider
- 1/4 cup kosher salt
- 1 tablespoon black peppercorns
- 1 bay leaf
- 1 (6-pound) roasting chicken
- 2 cups apple cider
- 1 large onion, peeled and halved
- 4 flat-leaf parsley sprigs
- 4 garlic cloves, peeled
Combine the first 5 ingredients in a saucepan; bring to a boil, stirring until salt dissolves. Remove from heat; cool completely. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Pour brine into a 2-gallon zip-top plastic bag. Add chicken; seal. Refrigerate 8 hours or overnight, turning the bag occasionally.
Preheat oven to 400°.
Bring 2 cups cider to a boil in a small saucepan over medium-high heat. Cook until cider has thickened and reduced to 1/4 cup (about 15 minutes). Set aside.
Remove chicken from bag; discard brine. Pat chicken dry with paper towels. Place the onion halves, parsley, and garlic into cavity. Lift wing tips up and over back; tuck under chicken. Tie legs. Place chicken on rack of a broiler pan. Bake at 400° for 1 hour and 30 minutes or until thermometer registers 175°. Remove from oven (do not turn oven off). Carefully remove and discard skin. Baste chicken with half of reduced cider; return to 400° oven for 10 minutes. Remove from oven; baste with remaining cider reduction. Transfer chicken to a platter.
Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small bowl, stopping before fat layer reaches opening; discard fat. Serve jus over chicken.
Brining overnight in a salt-and-cider mixture makes this chicken recipeincredibly 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.
- Yield: 8 servings (serving size: about 4 ounces chicken and about 1 tablespoon jus)
|Calories per serving:||224|
|Caloriesfromfat per serving:||29%|
|Fat per serving:||7.1g|
|Saturated fat per serving:||2g|
|Monounsaturated fat per serving:||2.7g|
|Polyunsaturated fat per serving:||1.7g|
|Protein per serving:||26.9g|
|Carbohydrate per serving:||11.3g|
|Fiber per serving:||0.4g|
|Cholesterol per serving:||80mg|
|Iron per serving:||1.4mg|
|Sodium per serving:||452mg|
|Calcium per serving:||26mg|